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French Bouillabaisse with Rouille

Bouillabaisse is a traditional Provencal dish hailing from the sea-side city of Marseilles. It was created by fisherman who used it to make a meal from their fresh catch.

French Bouillabaisse with Rouille

Serves 4

Rouille

1 egg yolk
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 tsp tomato paste
200ml olive oil

Bouillabaisse

¼ cup olive oil
1 small onion, finely sliced
2 garlic cloves, sliced
½ tsp saffron
1 litre fish stock
1 bay leaf
40ml pernod
4 Moreton Bay bugs, shells removed, or 2 small crayfish, heads removed, halved, cleaned, and chopped
8 scallops, roe removed
8 prawns, shells removed
4 fillets sand whiting, skin on, or 500g John Dory, skin on, bones removed
2 tbsp parsley, roughly chopped
crostini, to serve

1 To make rouille, place egg yolk, garlic, mustard, and tomato paste into a food processor and pulse until well combined. With the motor running, add oil in a thin stream until all the oil is incorporated and rouille is thick.

2 For bouillabaisse, heat oil in a saucepan and add onion and garlic. Cook, stirring, for 5-6 minutes, or until soft.

3 Add saffron, fish stock, and bay leaf and cook for 5 minutes, or until saffron has infused. Add pernod, bug meat, scallops, prawns, and fish and cook for 1-2 minutes, or until just cooked through.

4 Season with sea salt and freshly ground black pepper. Stir through parsley. Divide evenly among four bowls. Serve bouillabaise with crostini and rouille.

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