Comforting

John Dory minestrone

Name: John Dory minestrone
Yield: 6
Ingredients: 3 John Dory, filleted (skin off), bones reserved, pin-boned; 60ml olive oil; 50g unsalted butter; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 100g smoked pancetta, chopped; 2 carrots, chopped; 2 small celery stalks, chopped; 400g celeriac, chopped; Parmesan rind (optional); 250ml passata; 1 bay leaf; 500.00 ml cavolo nero (Tuscan cabbage), chopped; 3 zucchinis, chopped; 250.00 ml chopped green beans; 1 bunch flat-leaf parsley, leaves picked; 400g can borlotti beans, rinsed, drained; Juice of 1 lemon; 1/4 tsp saffron threads; Pared zest of 1/2 orange; 1 tomato, chopped; 3 garlic cloves, bruised; 2 thyme sprigs; 1 each onion and carrot, chopped; 1 celery stalk, halved; 125ml white wine; 40.00 ml brandy; 20.00 ml Pernod (unsweetened aniseed flavoured liqueur – optional); 2 star anise; 1/2 tsp coriander seeds

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This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.

3 John Dory, filleted (skin off), bones reserved, pin-boned
1/4 cup (60ml) olive oil
50g unsalted butter
2 onions, finely chopped
3 garlic cloves, finely chopped
100g smoked pancetta, chopped
2 carrots, chopped
2 small celery stalks, chopped
400g celeriac, chopped
Parmesan rind (optional)
1 cup (250ml) tomato passata (sugo)
1 bay leaf
2 cups cavolo nero (Tuscan cabbage), chopped
3 zucchinis, chopped
1 cup chopped green beans
1 bunch flat-leaf parsley, leaves picked
400g can borlotti beans, rinsed, drained
Juice of 1 lemon

Broth

1/4 tsp saffron threads
Pared zest of 1/2 orange
1 tomato, chopped
3 garlic cloves, bruised
2 thyme sprigs
1 each onion and carrot, chopped
1 celery stalk, halved
1/2 cup (125ml) white wine
2 tbs brandy
1 tbs Pernod (unsweetened aniseed flavoured liqueur – optional)
2 star anise
1/2 tsp coriander seeds
1 1/2 tbs tomato paste
2 tbs olive oil

Method

1.

For the broth, combine all ingredients, except tomato paste and oil, in a bowl with the reserved fish bones. Cover and place in the fridge to marinate overnight.
2.

The next day, strain the broth mixture, reserving the fish bones and spices. Heat the oil in a large saucepan over high heat. Add the strained bones and spices
3.

Cook, stirring constantly, for 2 minutes, then add tomato paste, and cook, stirring, for a further 2 minutes or until coated. Deglaze pan with reserved liquid, scraping bottom of the pan with a spoon. Cook for a further 2 minutes or until slightly reduced.
4.

Add 3L (12 cups) water and bring to a simmer. Reduce heat to low. Cook for 20 minutes or until slightly reduced. Strain through a fine sieve. Discard solids. Set aside.
5.

Heat 1/4 cup (60ml) oil and 25g butter in a large pan over medium heat until the butter is foaming. Add onion, garlic and pancetta, and cook, stirring, for 2 minutes or until onion has softened. Add carrot, celery and celeriac, and cook, stirring to coat all the vegetables, for 10-15 minutes until softened. Add parmesan rind, if using, tomato passata, bay leaf and 2L (4 cups) reserved broth.
6.

Cover and simmer gently for 15 minutes. Add cavolo nero, zucchini and green beans, and cook for 5 minutes or until zucchini is tender. Season to taste. Remove and discard cheese rind. Stir through parsley, borlotti beans and lemon juice. Remove from heat. Keep warm.
7.

Melt the remaining 25g butter in a frypan over medium heat. Cook fish, turning halfway, for 5 minutes or until cooked through. Serve minestrone with flaked fish.