Head Chefs Ronny Ghantous and David Little have put together this Delicious Traditional Bouillabaisse Recipe – French- perfect for a first, second or even 100th date!
INGREDIENTS
For the stock
5lt cold water
1 kg fish bones
1 lobster head – (crab shells if not available)
2 leeks – cut and washed
2 brown onions
1 head celery
4 bay leaves
6 peppercorns
500gm peeled tomatoes in can
8 saffron threads
2 cloves garlic
1 bunch parsley stalks
150ml white wine
1 pinch salt
For the bouillabaisse
1 moreton bay bug green. Cut in half
4 XL green yamba king prawns – peeled with head on
160 gm snapper fillet skinned and cubed
1/2 kg boston bay mussels – scrubbed and debearded
4 XL scallops roe off
For the rouille
2 egg yolks
400ml xv olive oil
1/4 teaspoon Dijon mustard
1/2 teaspoon mild paprika
2 cloves garlic
Salt and pepper
METHOD
For the stock
1 Sweat all diced vegetables in large saucepan. Add bay leaf, peppercorns, bones and shells and sweat for 5 minutes.
2 Deglaze with white wine and add the cold water, tomatoes and saffron.
3 Bring to simmer and skim from time to time. Let simmer for 30 minutes and turn off.
For the bouillabaisse
1 In a heavy based pan ladel in 1 litre of stock. Add the bug tales, prawns, mussels and snapper.
2 Bring to simmer then add the scallops. Season with black pepper and 1 tablespoon extra virgin olive oil.
3 Squeeze half a lemon and half a hand full of rough chopped parsley.
4 Serve with crusty baguette and finish with the rouille.
For the rouille
Make the same way you would make a mayonnaise.
The Carousel thanks Gallagher Hotels for this recipe.
