Inspired to cook a dish for a Waitangi Day lunch with friends, I turned to a dish I’ve been eager to try for some time: a classic Bouillabaise. Armed with a comprehensive recipe from Rick Stein’s Seafood cookbook, I set forth on my journey!
Making the Rouille: adding Olive Oil in a steady stream to the freshly made Harissa, Egg Yolk, Garlic & Fish Stock combination.
Cameron debones the selection of fish for the soup including Gurnard, Grey Mullet, Conger Eel, Prawns and Green Lipped Mussels, provided by the fantastic fishmongers Ocean Wave on Seven Sisters Rd.
The richly coloured Bouillabaise on the simmer.
The final dish, served with fried Croutons, a dollop of Rouille, and a sprinkle of fresh Parsley.
