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https://www.lifestylefood.com.au/recipes/17409/uncorked-restaurants-signature-bouillabaisse-dish-by-ronny-ghantous-and-david-little

LifestyleFOOD.com.au

Uncorked Restaurant's 'Signature Bouillabaisse' Dish by Ronny Ghantous & David Little

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.

Ingredients

  • FOR THE STOCK

  • 5lt cold water

  • 1kg 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 ROUILLE

  • 2 egg yolks

  • 400ml xv olive oil

  • 1/4 teaspoon Dijon mustard

  • 1/2 teaspoon mild paprika

  • 2 cloves garlic

  • Salt and pepper

  • 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

  • 1/2kg boston bay mussels - scrubbed and debearded

  • 4 XL scallops roe off

Method

  • 1.

    FOR THE STOCK

  • 2.

    Sweat all diced vegetables in large saucepan. Add bay leaf, peppercorns, bones and shells and sweat for 5 minutes.

  • 3.

    Deglaze with white wine and add the cold water, tomatoes and saffron.

  • 4.

    Bring to simmer and skim from time to time.

  • 5.

    Let simmer for 30 minutes and turn off.

  • 6.

    FOR THE ROUILLE

  • 7.

    Make the same way you would make a mayonnaise.

  • 8.

    FOR THE BOUILLABAISSE

  • 9.

    In a heavy based pan ladel in 1 litre of stock.

  • 10.

    Add the bug tales, prawns, mussels and snapper.

  • 11.

    Bring to simmer then add the scallops.

  • 12.

    Season with black pepper and 1 tablespoon extra virgin olive oil.

  • 13.

    Squeeze half a lemon and half a hand full of rough chopped parsley.

  • 14.

    Serve with crusty baguette and finish with the rouille.

Notes

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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