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This traditional French is perfect for a first, second or even 100th date!
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 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.
For the rouille:
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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