“Our Man Flint” is the original action movie. Flint is a retired secret agent, enjoying the much sought-after rest, who is called back to deal with one of the worst enemies’ planet Earth could dream of: Galaxy. You may wonder, what is Galaxy? Nothing less than an evil organization made up of three mad scientists with the same tremendous goal: mastering and controlling the world by originating artificially natural disasters.
The world’s governments are on their knees and Derek Flint is sent across the ocean to solve the problem. In one of his long and risky journeys, he finds himself in France, precisely in a strip club in Marseille. This exquisite town is noted because of its traditional bouillabaisse soup, somehow similar to fish stew. France sure knows how to cook and Flint is lucky enough to savor one steaming bowl, before getting back to action. Italy is his next stop and after that Exotica. Will he save our world? Make yourself a bowl of bouillabaisse and hope for the best!
Bouillabaisse Soup Recipe
- 2 lb (900g) mixed fish
- 1lb (450g) mussels, scrubbed and bearded
- 1/4 pint (150ml) white wine
- Olive oil
- 2 onions, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 sticks celery, destring and chop
- 1lb (450g) peeled and thinly sliced potatoes
- 1lb (450g) peeled and chopped tomatoes
- 2 bay leaves
- Sprig parsley and sprig thyme
- 2 pieces of orange peel
- Pinch of saffron strands
- Creme fraiche, double cream
- Chopped fresh parsley to serve
- Clean and cut the fish into quite substantial pieces – not too small. Heat about 3 or 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened.
- Add the celery and potatoes and fry for a further 2 minutes.Add the tomatoes, herbs and orange peel and cook for about 5 minutes.
- Add the mixed fish but not any prawns you might be using and cook for a further 5 minutes. Whilst you are doing this, put the wine in a pan and add the mussels – steam until they open. Add the mussels, their juices and prawns to the soup and heat through.
- Pour into individual bowls and add a blob of cream and some fresh parsley. Serve with crusty bread, garlic bread or croutons.
Cooking time: 1 hour 30 minutes. – Servings: 8. – Back to Top