- Cuisine: French
- Serves 8
Ingredients2 whole sand whiting (soft-fleshed), cleaned
4kg whole fish*, cleaned
3 john dory fillets (firm-fleshed), skin on, cut into 6 pieces
4 (about 800g) thick blue-eye trevalla* fillets (firm-fleshed), skin removed, cut in half widthwise
125ml (½ cup) olive oil
2 leeks, thickly sliced
2 onions, finely chopped
4 garlic cloves, peeled
4 thyme sprigs
2 dill sprigs
5 parsley stalks, leaves picked and chopped
5 black peppercorns
2 bay leaves
3 strips (about 5cm) orange peel
1 pack (0.5g) saffron threads
4 ripe tomatoes
2 blue swimmer crabs, cleaned*, quartered
Toasted baguette slices, to serve
Rouille (garlic and capsicum sauce)
2 slices white bread, crusts removed, torn into pieces
2 large red capsicums
4 garlic cloves, crushed
1 tsp sweet paprika
60ml (¼ cup) olive oil
PreparationRemove and reserve head and tail from whiting and cut each body into 2 pieces widthwise. Remove fillets from whole fish, reserving heads, tails and bones, and cut each fillet into 2 pieces. Place all fish on a large plate, separating firm-fleshed fish and soft-fleshed fish. Refrigerate until needed.
Heat 60ml oil in a large, heavy-based saucepan over medium heat. Add leeks, onions and garlic, and cook for 5 minutes or until leeks and onions are softened. Stir in thyme and dill sprigs, parsley stalks, black peppercorns, bay leaves, orange peel and saffron. Add 3.5L water and reserved fish heads, tails and bones, and bring to the boil. Reduce heat to medium and cook for 45 minutes. Strain, discarding solids, and reserve 2L stock.
Meanwhile, bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato then blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes and discard. Cut tomatoes into quarters. Remove and discard seeds, then chop flesh.
To make rouille, place bread in a bowl with 2 tbs reserved stock. Stand for 10 minutes to soften. Using tongs, hold each capsicum directly over a gas flame, turning until blackened all over. Transfer to a bowl, cool slightly, then rub off charred skins. Carefully cut open capsicums (juices will still be hot) and discard seeds. Roughly chop flesh and process in a food processor with garlic, paprika and soaked white bread to a paste. Gradually add oil until thickened. Season with salt and pepper.
Place firm-fleshed fish and crabs in a large, heavy-based saucepan with remaining 60ml oil, chopped tomatoes and remaining reserved stock over high heat. Bring to the boil and cook for 5 minutes. Add soft-fleshed fish and cook for a further 5 minutes or until fish is just cooked and crab shells turn bright orange. Remove pan from heat, season with salt and transfer seafood to a serving plate. Pour bouillabaisse into a soup tureen and scatter over chopped parsley. Serve with seafood, rouille and toasted baguette.
Photography by Brett Stevens.
*Choose a mixture of firm- and soft-fleshed fish such as red rock cod (firm), red snapper (firm), moonfish (soft) and ocean perch (soft).
*Blue-eye trevalla is often labelled as blue-eye cod at fishmongers.
*To prepare crabs, break off tail flaps on the underside and discard. Cut each crab in half lengthwise, then carefully pull off the back shells and reserve. Remove the ‘dead man’s fingers’ (soft gills) and discard, then rinse and discard the stomach sac.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Rolling a lemon to get more juice out
Rolling a lemon back and forth on your work surface will soften it and allow for more juices to be extracted. This is a good technique to remember before squeezing out the juice of any citrus fruit.
A small biscuit or cake, crunchy outside and soft inside, made with ground almonds, sugar and egg whites.