Bouillabaisse
The chef de cuisine from Sydney's Ananas Bar & Brasserie puts his twist on this classic French stew.
Ingredients
1 large onion
2 leeks (white parts only)
2 large fennel
3 celery sticks
1/4 cup olive oil
2g saffron (usually sold in 1g packets)
1/2 cup tomato paste
1/2 cup pastis (such as Pernod or Ricard), plus an extra few splashes
1/4 cup Noilly Prat (or your preferred vermouth)
2 ripe roma tomatoes
2 litres chicken stock
2 litres fish stock
Salt & pepper (for seasoning)
3 lobster tails (in the shell and split lengthways)
1 whole rock cod, approximately 2.5kg (ask your fishmonger to fillet it for you)
2kg Kinkawooka mussels (they have already been cleaned)
Method
Thinly slice onion and leeks. Grate fennel and celery.
Heat olive oil in a large saucepan and saute vegetables over medium heat for 10-15 minutes, or until they are soft and translucent.
Add saffron and tomato paste and stir well.
Add pastis and vermouth, using them to deglaze the pan.
Add chicken and fish stocks and bring to the boil. Reduce heat to low and simmer for 30-40 minutes.
Check taste and season accordingly.
Put the clean mussels in a large pan which has a lid. Add a splash of pastis, put the lid on and steam mussels over medium heat until the shells open.
Cut rock cod fillets into pieces that are approximately 80g each.
Return bouillabaisse to the boil, add rock cod and lobster tails. Reduce heat and simmer for about 5 minutes, or until the seafood is cooked.
Remove seeds from tomatoes, dice into 5mm cubes and add to the bouillabaisse.
Add parsley and a splash of Pastis for an extra kick.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
