By Charlotte Langley
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To experience Chef Charlotte’s cooking first hand be sure to check her out at the RCShow19 running Feb 24th - 26th, 2019.


  • 5 pounds whole fish head
  • 10 liters fish stock
  • 30 ripe tomatoes quartered, green removed
  • One head fennel
  • One large onion
  • One head of garlic
  • 6 celery stalks
  • 3 pounds carrots, preferably red
  • 1 tablespoon saffron
  • Olive oil
  • 2 tablespoons fennel seed
  • 3 bay leaves
  • 1 cup white wine


  1. Sweat onion, garlic, fennel, celery in plenty of olive oil in a rondeau pan; add fennel seed and bay leaves.
  2. Season fish with salt and pepper, roast slowly in olive oil, add white wine and reduce until shiny and coating all vegetables in pan.
  3. Add tomatoes, saffron and fish stock. Simmer for at least 2 hours. Add carrots and cook until they are just tender.
  4. Puree and pass; season with Tabasco, salt and pepper.
  5. You can do this in order or all at once.

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