Bouillabaisse is a classic French dish. It’s a Fishermans stew. This is one recipe where we utilise the wings of reef fish.
Bouillabaisse
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 8 whole muscles in shell
- 350g baby squid
- 200g Hervey Bay scallops
- 800g green prawns
- 6 red emperor wings
- 1 orange
- 1 tsp Saffron powder
- 400g chopped tomatoes
- 140g tomato paste
- 1 tsp chilli flakes
- 1 tsp fresh marjoram
- 1 tspn brown sugar
- 1 tspn fish sauce
- 1 bay leaf
- 12 whole black pepper corns
- 1 small fennel bulb, thinly sliced, fronds reserved
- 1 cup white wine, sauvignon blanch
- 4 cloves garlic
- 1 leek, white part thinly sliced
- 6 cups water
- 3 tbsp olive oil
- 1 stick of tiger bread, broken into pieces
Instructions
- Skin red emperor wings. Bring the water to the boil and add the fish wings, bay leaf, peppercorns, peel of an orange to the pot and simmer for 20 minutes.
- Peel the prawns leaving the head and tail intact, clean the baby squid and slice the body into 4 pieces, cut the squid tentacles from the head.
- Heat oil over medium heat in a heavy bottomed soup pot. Add the leek, fennel bulb, garlic and pinch of salt, and slowly sauté.
- Add the tomato and wine. Turn the heat up and cook until wine is reduced to half.
- Strain the fish wing stock into the wine pot. Remove the fish flesh from the bones, discard bones and set fish aside.
- Add the marjoram, saffron, tomato paste, fish sauce and chilli flakes and simmer for 15 minutes.
- Add the prawns, muscles and 2 minutes later add fish.
- Add the scallops and 2 minutes later add squid pieces and tentacles. Simmer until the squid is just cooked through.
- Serve immediately, garnish with fennel fronds and use tiger bread to dip into stew.
