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Bouillabaisse Recipe

This traditional French is perfect for a first, second or even 100th date!


  • 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


  • For the stock:

  • 1.

    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 bouillabaisse:

  • 1.

    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.

  • For the rouille:

  • 1.

    Make the same way you would make a mayonnaise.


To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.

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