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Bouillabaisse with rouille
“Please ask Thierry Galichet from Brisbane’s Montrachet to share his bouillabaisse recipe. I must, must, must know his secret.”
Jamie Knowler, Auchenflower, Qld
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Bouillabaisse with rouille
Serves
4
Cooking Time
Prep time 35 mins, cook 1 hr
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1 kg
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vine-ripened tomatoes, scored
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125 ml (½ cup)
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olive oil
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2
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onions, finely chopped
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6
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garlic cloves, finely chopped, plus 1 extra, halved, for rubbing
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2 sprigs each
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thyme, oregano and basil
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1
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fresh bay leaf
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4
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Moreton bay bugs, peeled, shells reserved
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8
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tiger prawns, tails intact, shells reserved
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500 gm
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prawn shells
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Pinch
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saffron threads
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20 ml
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Pernod
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8
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thick slices sourdough bread
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600 gm
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coral trout, cut into 3cm pieces
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12
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scallops
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To serve:
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coarsely torn flat-leaf parsley
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| Rouille |
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1
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egg yolk
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1
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garlic clove, finely chopped
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1 tsp
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Dijon mustard
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1 tsp
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tomato paste
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200 ml
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olive oil
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1
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Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.
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2
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Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.
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3
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Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.
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4
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Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.
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5
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Return stock to a low simmer and add trout, scallops, prawn and bug meat, and stir occasionally until just cooked through (1-2 minutes). Season to taste and serve hot scattered with parsley, with a dollop of rouille and grilled sourdough.
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Note Prawn shells are available from select fishmongers. You may need to order ahead.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.
RECIPE Thierry Galichet, Montrachet, Brisbane
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz and Alice Storey
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