Weekly round up: 26 September – 2 October 2011

Watersports with Constance Hotels

Watersports with Constance Hotels

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Special offers

News and events

Competition

  • Weird Wildlife photo competition
    Friday 30 September is the last day of our great competition. Seize your chance to enter or check out the photos we’ve been sent so far.

Culinary

  • Fish and seafood soup
    Want to create some of our chefs’ amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online.

Inspiration

Spa and sports

Recipe: Creole fish and seafood soup

Evening on the beach at Constance Halaveli

Evening on the beach at Constance Halaveli

There’s something wonderfully exotic about this fish soup – the spices give it the special Creole flavour. Ideal for a weekend meal, it’s simple to prepare and cooking time is under an hour.

Serves 4:
Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients

  • 4 firm fleshed white fish fillets, about 80g each
  • 4 large prawn tails, shelled
  • 4 small cleaned squid
  • 2 spiny lobsters, about 500g each
  • 200g potatoes
  • 2 tbsp olive oil

For the broth

  • 1 fish head (red snapper)
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp finely chopped ginger
  • 2 carrots
  • 1 celery stick
  • 1 fennel bulb
  • 5 small or 2 medium sized tomatoes
  • 1 fresh red chilli
  • 1 tsp turmeric
  • 4 coriander roots
  • 4 coriander leaves
  • 1 sprig thyme
  • 4 curry leaves
  • 3 sprigs parsley
  • 10cl dry white wine
  • 1.5 litre fish stock
  • 20g butter
  • salt and pepper

Finishing touch

  • garlic croutons

1. Make the broth: peel and chop the onion and garlic. Peel the carrots. Dice carrots, celery and fennel bulb. Cut the tomatoes into quarters and slit the red chilli lengthwise.
2. Fry the onion, carrots, celery, fennel, chopped ginger, garlic, tomatoes and chilli in the olive oil for 2 minutes. Add the fish head, turmeric, coriander roots, thyme, curry leaves and parsley. Season with salt and pepper and let it brown for 3 to 4 minutes. Add the white wine and reduce by 1/3. Add the fish stock, bring to the boil and simmer for about 30 minutes.
3. Strain the broth through a fine sieve and keep warm.
4. Pan-fry the fish and the prawn tails separately in olive oil for 3 to 4 minutes. Set aside.
5. Poach the squid and the spiny lobsters for 4 to 5 minutes in boiling salted water, then throw them into iced water to cool them. Drain, shell the lobsters and slice their tails.
6. Peel the potatoes and boil them for 12 minutes. Slice them into rounds.
7. Shortly before serving, coarsely chop the coriander leaves. Correct seasoning and, using a hand blender, emulsify the broth with the butter.
8. In a soup tureen, arrange the fish, shellfish, potatoes and cover with the hot broth. Sprinkle with chopped coriander and serve with garlic croutons on the side.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

 

Weekly round-up: 12-18 September 2011

Constance Lemuria Resort, Seychelles

Constance Lemuria Resort, Seychelles

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

  • Weird wildlife – send us your photos
    Enter our great competition and you could win luxury perfume or wine. We want you to send us your photos of wildlife – the wilder and weirder, the better.

Special offers

Culinary

Inspiration

Recipe: Lemon compote with star anise and vanilla

This week’s delicious recipe from the Constance kitchens is Lemon compote with star anise and vanilla. It’s the perfect partner for seafood or duck.

Star anise

Star anise is a key ingredient for Mauritian lemon compote

Let us know how you get on and send us your comments and pictures of your own lemon compote.

You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 10 minutes
Cooking time: 3 1/2hours

Ingredients

  • 1 kg lemons
  • 1 vanilla pod
  • 5 star anise
  • 500g sugar
  • pinch of salt

1. Brush lemons under cold running water and cut 4 vertical slits into each of them.
2. Cook them for 4 minutes in boiling salted water, then put them into iced water. Do this three times to remove any bitter taste.
3. Cut the lemons in 4, remove seeds. Then cut the lemons into wedges, and then dice them.
4. Put the diced lemons in a saucepan, add 1 litre of water, the vanilla, star anise and sugar Cook on low heat for 3 hours.
5. Allow to cool and keep in the fridge until needed.