Chef's Recipes

Bouillabaisse with rouille

Australian Gourmet Traveller recipe for bouillabaisse with rouille by Montrachet restaurant in Brisbane.

By Thierry Galichet
  • Serves 4
  • 35 mins preparation
  • 1 hr cooking
Bouillabaisse with rouille
Bouillabaisse with rouille

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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

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.

Notes

Prawn shells are available from select fishmongers. You may need to order ahead.
This recipe is from the July 2010 issue of
.

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  • Author: Thierry Galichet