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Ingredients

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

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

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

Description

Head Chefs Ronny Ghantous And David Little Have Put Together This Traditional French Recipe For You To Enjoy. Cook The Dish From Scratch Using Fresh Seafood Ingredients. Premium Fish & Seafood Rustic Stew, With Rouille And A Crusty Baguette.

Australian Good Food Guide