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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Sterhuis Blanc de Blancs 2008 |
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Bouillabaisse |
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Ingredients:
1 litre fish stock
1 cup tomato puree
1 onion, chopped
2 tsp garlic, chopped
pinch saffron
1/2 tsp paprika
1/2 tsp cumin powder
1 cup white wine
salt & pepper
squeeze of lemon juice
3 tbsp olive oil
2 tsp chopped dill
1/2 shot Pernod
4 prawns, shelled and deveined
100g hake or other white fish, cut into small pieces
100g salmon, cut into small pieces
100g sliced calamari pieces
Method:
Fry the onions, garlic, cumin and paprika in oil in a saucepan for 2-3 minutes until onion softened
Add the saffron and white wine, reduce for another 3 minutes
Add the stock and tomato puree and simmer for 20 minutes
Remove from heat and blend, strain then return to saucepan
Season fish with salt and pepper, pan fry separately for 3 minutes then remove and squeeze lemon juice over
Add to saucepan along with the dill and the shot of Pernod
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