- Cuisine: French
- Prep Time: 30 min(s)
- Cook Time: 2 hr(s)
Bergerac restaurant is an authentic French restaurant in Melbourne’s CBD, operating under the same chef and owner since 1985.
Chef Jean-François Enconniere was born in Bergerac, a charming provincial town in south-east France, 90km east of Bordeaux. In this audio segment he relates to us his story, his passion with food, and shares with us the secret of one of his specialties.
200ml olive oil
6 onions, sliced
2 leeks (white part only), sliced
4 fennel*, sliced
2 heads garlic, peeled
7kg fish bones and heads, chopped
2 tbsp saffron powder
2L white wine
1 tin crushed tomatoes
Large pinch of saffron threads
Pinch of saffron threads
4 egg yolks
2 tbsp Dijon mustard
8 garlic cloves
3 pinches of cayenne pepper
1L olive oil
PreparationTo make the fish soup, heat the olive oil in a large pot and sauté the onion, leek, fennel, garlic, fish bones and saffron powder.
Deglaze with the white wine.
Add the tomatoes, water and saffron threads. Bring to the boil and simmer for 45 minutes.
Push through a chinois and reduce to approximately 20 litres. Season with salt and pepper.
To make the aioli, bleed the saffron threads in a little hot water (2 soup spoons).
Place the eggs, mustard, garlic and cayenne pepper into a food processor.
Blend and gradually add the oil, until very thick; then add the saffron water.
Rock fish is the best for bouillabaisse like garnet or red mullet, but any fish with a firm white flesh is suitable (avoid strong flavour fish like mackerels or sardines).
Once you have poached the fillets of fish, add black mussels (no green lip mussels), prawns and scallops. We also add large scampi on our bouillabaisse.
Serve with the aioli, some sliced croutons from a baguette, and extra rouille which is the soup (rouille means rust in English, hence the colour of the soup).
* If fennel is not in season substitute either aniseed or star anise.
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