Grilled Tunny with Bouillabaisse Sauce

Name: Grilled Tunny with Bouillabaisse Sauce
Yield: Serves 4
Ingredients: pinch each of dried thyme, savory and oregano; several parsley stalks; pinch each of dried thyme, savory and oregano; pinch each of dried thyme, savory and oregano; 80 g (3 oz) cold unsalted butter, diced; salt and freshly ground black pepper; 1 medium tomato, skinned, seeded and chopped; tiny pinch cayenne pepper (optional); salt and freshly ground black pepper; finely chopped parsley to decorate; 580 g (1 lb 4 oz) boned fresh tunny, cut 2 cm (¾ inch) thick; 2 tablespoons lemon juice; freshly ground black pepper; 450 g (1 lb) mussels; 3 tablespoons olive oil; pinch of dried thyme; 2 garlic cloves, crushed; pinch of saffron; 300 ml (½ pint) dry white wine; 3 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

580 g (1 lb 4 oz) boned fresh tunny, cut 2 cm (¾ inch) thick

Fish course
Pescatarian
Gluten-free

Method

Mix lemon juice, olive oil, thyme and some black pepper together; place the fish slices in a shallow dish and pour over the marinade. Cover and leave for 1-4 hours.

Wash the mussels in cold salted water, discarding any that are not tightly shut. Place them in a saucepan with 150 ml (¼ pint) of the wine, the same of water, and 1 tablespoon of the shallots. Cover, bring to a boil, and con