Seafood Bouillabaisse with Black Garlic Mayonnaise and Crostini

Rich Smoky Tomato Seafood Bouillabaisse soup served with a creamy black garlic mayonnaise and crostini.

    Ingredients

    Soup Base

    • ¼ cup olive oil
    • 1 leek, finely sliced
    • 2 large onions, finely diced
    • 4 cloves garlic, sliced
    • 2 celery stalks, finely diced
    • 1 large carrot, grated
    • 2 bay leaves
    • ¼ cup tomato paste
    • 2 sliced chillies or to taste
    • 2 cups white wine
    • 1 tsp smoked paprika
    • 1 tsp saffron threads
    • 3 cans diced tomatoes
    • 1.5L CHEF Shellfish Reduced Stock

    Seafood

    • 10 portions skinless, diced white fish
    • and salmon
    • 20 large king prawns
    • 5 cups lobster stock: 5 cups hot water
    • 1L CHEF Shellfish Reduced Stock
    • 30 cockles or 20 small mussels, cleaned
    • Black Garlic Mayonnaise
    • ½ roasted red capsicum, seeds removed
    • 1 lemon, juice and zest
    • ½ cup whole egg mayonnaise
    • 20g CHEF Black Garlic Paste
    • Pinch cayenne pepper
    • Sea salt and cracked pepper

    Crostini

    • French bread stick
    • 2-3 tbsp olive oil

    Garnishing Ideas

    • Fresh parsley or dill
    • Cracked pepper

    Method

    • Heat oil in a large saucepan and sauté leek, onion, garlic, celery and carrot for 10 minutes until fragrant  and soft.
    • Add bay leaves, tomato paste, chilli and wine.
    • Simmer for 5 minutes then add smoked paprika, saffron, tinned tomatoes, CHEF Shellfish Reduced Stock. Simmer for a further 15 minutes.
    • To cook the seafood, poach in the CHEF Shellfish
    • Reduced Stock for 2-3 minutes until just tender, strain poaching liquid and add back to soup base.
    • Reheat and season to taste.
    • For the black garlic mayonnaise, blend garlic, capsicum and lemon until smooth.
    • Mix in mayonnaise and CHEF Black Garlic Paste, season to taste with cayenne, sea salt and cracked pepper.
    • Slice French bread stick into thin strips, brush with olive oil and toast until golden.
    • To serve, ladle soup into bowls and top with poached seafood, garnish with parsley or herbs and serve with
    • black garlic mayonnaise and golden crostini.