Name: Bouillabaisse with rouille
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4
Ingredients: 1 kg vine-ripened tomatoes, scored; 125 ml olive oil (½ cup); 2 onions, finely chopped; 6 garlic cloves, finely chopped, plus 1 extra, halved, for rubbing; 2 sprigs each thyme, oregano and basil; 1 fresh bay leaf; 4 Moreton bay bugs, peeled, shells reserved; 8 tiger prawns, tails intact, shells reserved; 500 gm prawn shells; Pinch saffron threads; 20 ml Pernod; 8 thick slices sourdough bread; 600 gm coral trout, cut into 3cm pieces; 12 scallops; To serve: coarsely torn flat-leaf parsley; Rouille; 1 egg yolk; 1 garlic clove, finely chopped; 1 tsp Dijon mustard; 1 tsp tomato paste; 200 ml olive oil

Bouillabaisse with rouille

This classic French seafood soup never goes out of style.

Serves 4

Prep

35M

Cook

Total

1H 35M

“Please ask Thierry Galichet from Brisbane’s Montrachet to share his bouillabaisse recipe. I must, must, must know his secret.”

Jamie Knowler, Auchenflower, Qld

Ingredients

1 kg vine-ripened tomatoes, scored

125 ml olive oil (½ cup)

2 onions, finely chopped

6 garlic cloves, finely chopped, plus 1 extra, halved, for rubbing

2 sprigs each thyme, oregano and basil

1 fresh bay leaf

4 Moreton bay bugs, peeled, shells reserved

8 tiger prawns, tails intact, shells reserved

500 gm prawn shells

Pinch saffron threads

20 ml Pernod

8 thick slices sourdough bread

600 gm coral trout, cut into 3cm pieces

12 scallops

To serve: coarsely torn flat-leaf parsley

Rouille

1 egg yolk

1 garlic clove, finely chopped

1 tsp Dijon mustard

1 tsp tomato paste

200 ml olive oil

Method

Main

1.Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.

2.Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.

3.Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.

4.Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.

5.Return stock to a low simmer and add trout, scallops, prawn and bug meat, and stir occasionally until just cooked through (1-2 minutes). Season to taste and serve hot scattered with parsley, with a dollop of rouille and grilled sourdough.