The Union Hotel

Bouillabaisse Recipe

Head Chefs Ronny Ghantous and David Little have put together this traditional French recipe for you to enjoy. Watch them in action as they cook the dish from scratch using fresh seafood ingredients.

Come in and try it today!

For the stock

5lt cold water
1 kg fish bones
1 lobster head - (crab shells if not available)
2 leeks - cut and washed
2 brown onions
1 head celery
4 bay leaves
6 peppercorns
500gm peeled tomatoes in can
8 saffron threads
2 cloves garlic
1 bunch parsley stalks
150ml white wine
1 pinch salt

Method

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

1 moreton bay bug green. Cut in half
4 XL green yamba king prawns - peeled with head on
160 gm snapper fillet skinned and cubed
1/2 kg boston bay mussels - scrubbed and debearded
4 XL scallops roe off

Method

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

2 egg yolks
400ml xv olive oil
1/4 teaspoon Dijon mustard
1/2 teaspoon mild paprika
2 cloves garlic
Salt and pepper

Method

Make the same way you would make a mayonnaise.