Bouillabaisse Recipe Recipe

25 Ingredients

4

Method

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.

Nutritional information

Nutritional analysis per serving (24 servings)

Energy 328kj
Fat Total 22g
Saturated Fat 2g
Protein 27g
Carbohydrate 5g
Sugar 1g
Sodium 432mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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.