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Seafood Bouillabaisse with Black Garlic Mayonnaise and Crostini Recipe

Seafood Bouillabaisse
Seafood Bouillabaisse

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
Preparation
  • 1
    Heat oil in a large saucepan and sauté leek, onion, garlic, celery and carrot for 10 minutes until fragrant and soft.
  • 2
    Add bay leaves, tomato paste, chilli and wine.
  • 3
    Simmer for 5 minutes then add smoked paprika, saffron, tinned tomatoes, CHEF Shellfish Reduced Stock. Simmer for a further 15 minutes.
  • 4
    To cook the seafood, poach in the CHEF Shellfish
  • 5
    Reduced Stock for 2-3 minutes until just tender, strain poaching liquid and add back to soup base.
  • 6
    Reheat and season to taste.
  • 7
    For the black garlic mayonnaise, blend garlic, capsicum and lemon until smooth.
  • 8
    Mix in mayonnaise and CHEF Black Garlic Paste, season to taste with cayenne, sea salt and cracked pepper.
  • 9
    Slice French bread stick into thin strips, brush with olive oil and toast until golden.
  • 10
    To serve, ladle soup into bowls and top with poached seafood, garnish with parsley or herbs and serve with
  • 11
    black garlic mayonnaise and golden crostini.

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