DIANI FISH BISQUE
- 3 Tablespoons Unsalted Butter
- 1 White Onion (chopped)
- Garlic Clove minced
- 2 Carrots (peeled and chopped)
- 1 Celery stalk (Chopped)
- 1 Cup Fennel (Chopped)
- 4 Tomatoes (Chopped)
- 1/2 Cup Leeks (chopped and soaked in water)
- 6 Button Mushrooms (Chopped)
- 60ml Pernod
- 7 Cups Fish Stock.
- 1 Cup Tomato Juice
- 1 Cup Cooking Cream
- 1 Bay Leaf
- 1 Teaspoon Saffron
- Salt and Black Pepper (ground) to taste
- 18 Fresh Mussels (Cleaned)
- 18 Fresh Shrimps (cleaned and deveined)
- 6 White Fish Pieces (1 and half inch pieces, Poached)
- 12 Pieces Sea Scallops
- 1 Cup Mirepoix (Diced fully cooked)
- 6 Croutons (Ingredients and recipe below)
- 6 Cherry Tomatoes.
- 1 Tablespoon Unsalted Butter
- 2 Garlic Cloves minced
- 1/4 teaspoon anchovy paste
- 1 Fresh Lemon Juice
- Salt and White Pepper (ground) to taste
- 1 Baguette Bread (Sliced 1 inch thick)
Melt butter in a saucepan. Sauté all the vegetables in butter with Saffron. Add Pernod, and reduce until semi dry. Add the rest of the Bisque ingredients and simmer for 30 mins. Adjust seasoning and strain.
In a pot bring the strained bisque liquid to boil, and turn down to simmer. Add all the seafood and simmer for 8 mins or until all seafood is cooked and mussels are open. Add the Mirepoix and serve hot, dividing equal amount of bisque and seafood in the bowls. Garnish with micro greens, cherry tomatoes halves, Croutons.
Whip the butter in a bowl add garlic and anchovy paste, lemon juice add salt and pepper to taste. Spread the butter on baguette and gratinate under the salamander.
This Recipe Serve 6
Meet Chef Sudi Baha
Chef Sudi Baha has worked in the hot kitchen for over 14 years in various 4 and 5 Star Hotel Kitchens. These include Intercontinental Nairobi, Villa Rosa Kempinski, Royal Caribbean Cruise Line, Lord Erroll Gourmet Restaurant and is currently Executive Sous Chef at Diani Sea Lodge & Diani Sea Resort. His goal is to expand his knowledge and climb up the ranks of an Executive Chefs.
Sudi has a passion for personal and professional growth and is continuously adding new skills and techniques in his cooking. He is a calm, pleasant and hardworking and loves working under pressure and gets a real buzz when working in a busy kitchen. As a natural leader, not only does he give order to his team but helps in the preparation of the meals and plating. He says “I get great pleasure preparing and presenting mouthwatering dishes to my clients and to see happy smiling faces from my clients”
“As an experienced chefs I have a proven track record of cooking nutritionally balanced dishes and put in a lot of love and freedom of expression in my cooking. This has given me courage to build my career in this wonderful culinary world”.
Chef Sudi Baha
Creative Culinary Artist
A Chefs Delight Awards Nominated Chef
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