Hidden away upstairs at the Union Hotel in North Sydney is Uncorked, a beautifully designed restaurant with French inspired cuisine whipped up by head chefs, Ronny Ghantous and David Little. Both remarkable chefs impart their secrets to making their famous 'Signature Bouillabaisse'- a premium fish and seafood rustic stew served with warm sourdough bread.
FOR THE STOCK
Sweat all diced vegetables in large saucepan. Add bay leaf, peppercorns, bones and shells and sweat for 5 minutes.
Deglaze with white wine and add the cold water, tomatoes and saffron.
Bring to simmer and skim from time to time.
Let simmer for 30 minutes and turn off.
FOR THE ROUILLE
Make the same way you would make a mayonnaise.
FOR THE BOUILLABAISSE
In a heavy based pan ladel in 1 litre of stock.
Add the bug tales, prawns, mussels and snapper.
Bring to simmer then add the scallops.
Season with black pepper and 1 tablespoon extra virgin olive oil.
Squeeze half a lemon and half a hand full of rough chopped parsley.
Serve with crusty baguette and finish with the rouille.
Chef's Tip: “When making the bouillabaisse stock it is best to use snapper bones including the head as this is where all the flavour is.”
Uncorked Restaurant's Signature Bouillabaisse Dish has a video recipe that can also be viewed at - http://www.unionhotel.com.au/uncorked-signature-recipe
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