Name: Bouillabaisse
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 30 gram butter; 1 1/2 tablespoon olive oil; 18 medium green prawns, peeled and deveined, heads and shells reserved; 6 cup fish stock; 1 carrot, peeled and chopped finely; 2 eschalots, sliced; 3 celery stalks, chopped; 2 leeks, trimmed and sliced; 3 tomatoes, quartered; 1 large sebago potato, peeled and cut into 1cm cubes; 4 garlic cloves, bruised; bunch of chervil, leaves and stalks separated; 1 cup dry white wine; pinch of saffron; 2 blue swimmer crabs, cleaned and quartered; 250 gram barramundi, skin and bones removed, cut into 3cm cubes; 18 vongole or pippies, cleaned; 2 baby squid tubes, cut into rings; 2 tablespoon lemon juice; sea salt and cracked black pepper; chervil leaves, to garnish; crusty bread, to serve

Ingredients

30 gram butter

1 1/2 tablespoon olive oil

18 medium green prawns, peeled and deveined, heads and shells reserved

6 cup fish stock

1 carrot, peeled and chopped finely

2 eschalots, sliced

3 celery stalks, chopped

2 leeks, trimmed and sliced

3 tomatoes, quartered

1 large sebago potato, peeled and cut into 1cm cubes

4 garlic cloves, bruised

bunch of chervil, leaves and stalks separated

1 cup dry white wine

pinch of saffron

2 blue swimmer crabs, cleaned and quartered

250 gram barramundi, skin and bones removed, cut into 3cm cubes

18 vongole or pippies, cleaned

2 baby squid tubes, cut into rings

2 tablespoon lemon juice

sea salt and cracked black pepper

chervil leaves, to garnish

crusty bread, to serve

Method

1.Heat half each of butter and olive oil in medium saucepan over medium-high heat. Cook prawn heads and shells for 5 minutes, until golden. Add stock. Simmer for 15 minutes.

2.Meanwhile, heat remaining butter and oil in large saucepan over medium-high heat. Add carrot, eschalot, celery, leek, tomato, potato, garlic and chervil stalks. Cook for 10 minutes, until just beginning to colour. Add wine and saffron and cook for 5 mins to evaporate alcohol.

3.Strain stock through a sieve over the pan with vegetables and discard prawn heads and shells. Simmer for 10 minutes. Use a stick blender to puree until smooth. Alternatively, use a blender and return mixture to pan.

4.Increase heat to high and bring to the boil. Add crab. Simmer for 3 minutes before adding prawns, fish and vongole or pippies. Return to a simmer and cook for 2 minutes, until seafood is almost cooked and vongole shells are opening.

5.Stir through squid and cook for 30 seconds (it will continue to cook in the hot broth after it’s served). Stir through lemon juice and season with salt and pepper to taste.

6.Ladle into bowls, garnish with chervil leaves and serve with bread.

To prepare crab, turn on its back and remove tail. Turn crab over and pull back shell. Remove the dead man’s fingers (grey-coloured fibrous tissue), and rinse under cold water to remove the brown meat. Lay on the board and cut into quarters. Remove the nippers and crack shells with the base of a large knife. Done!
Note

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