Fish Comforting Main

Bouillabaisse by Shuk

Name: Bouillabaisse by Shuk
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 6
Ingredients: 300g clams (vongole), cleaned; 500g pot-ready mussels; 200g calamari, cut into 2cm-thick strips; 300g medium green prawns (heads and tails intact), deveined; 400g snapper fillet, cut into 5cm pieces; 400g blue-eye trevalla fillet, cut into 5cm pieces; 30.00 ml Pernod; Toasted slices sourdough bread, to serve; 150ml olive oil; 1kg fish bones, rinsed; 1kg prawn heads and shells; 2 large onions, chopped; 3 carrots, chopped; 2 fennel bulbs, trimmed, chopped; 6 celery stalks, chopped; 4 garlic cloves, crushed; 140g tomato paste; 200ml white wine; 2 star anise; 30.00 ml fennel seeds; 1 tsp chilli flakes; 2 tsp mild paprika; Pinch of saffron threads; 3 bay leaves; 1 piece each pared lemon and orange zest; 1/2 bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve

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45m

1h 45m

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by delicious. team

delicious. team

Oct 02, 2015

Calamari, vongole, mussels, prawns and fish combine with Pernod for this decadent seafood classic by Yoni Kalfus.

300g clams (vongole), cleaned
500g pot-ready mussels
200g calamari, cut into 2cm-thick strips
300g medium green prawns (heads and tails intact), deveined
400g snapper fillet, cut into 5cm pieces
400g blue-eye trevalla fillet, cut into 5cm pieces
1 1/2 tbs Pernod
Toasted slices sourdough bread, to serve

Stock

150ml olive oil
1kg fish bones, rinsed
1kg prawn heads and shells
2 large onions, chopped
3 carrots, chopped
2 fennel bulbs, trimmed, chopped
6 celery stalks, chopped
4 garlic cloves, crushed
1/2 cup (140g) tomato paste
200ml white wine
2 star anise
1 1/2 tbs fennel seeds
1 tsp chilli flakes
2 tsp mild paprika
Pinch of saffron threads
3 bay leaves
1 piece each pared lemon and orange zest
1/2 bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve

Method

1.

For stock, heat oil in a large heavy-based saucepan over high heat. Add fish bones, prawn heads and shells, vegetables and garlic. Cook, stirring, for 10 minutes, then add the tomato paste and cook, stirring, for 3 minutes or until starting to caramelise. Add the wine and simmer for 3 minutes or until reduced by half. Add the spices, pared zests, chopped parsley leaves and stems, and 3L (12 cups) cold water (or enough to cover). Reduce heat to medium, and cook for 40 minutes or until stock has darkened, then strain through a fine sieve lined with a muslin into a clean saucepan, pressing down on solids with the back of a spoon to extract as much flavour as possible. Discard remaining solids. Place over medium-high heat and simmer for a further 45 minutes or until reduced by half.
2.

Add the clams and mussels to the stock and cover with a lid. Cook for 2 minutes or until opened. Using a slotted spoon, transfer clams and mussels to a plate and cover to keep warm. Add calamari and cook for 1 minute or until just cooked. Transfer to the plate. Add the fish and prawns, and cook for 3 minutes or until just cooked through. Add Pernod and season. Return clams, mussels and calamari to the pan and stir to combine. Serve with grilled sourdough and extra parsley leaves.