How To Prepare Bouillabaisse Recipe Australia The Best

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Bouillabaisse, the iconic French fish stew, gets a sunny makeover with this Aussie twist! We’re swapping the traditional Mediterranean seafood for the incredible bounty of the Australian coast, creating a flavour explosion that will have you wanting seconds (and thirds!).

This recipe is perfect for a special occasion or a casual weekend dinner with friends. It’s surprisingly easy to make, even if you’re a beginner in the kitchen. So, grab your freshest Aussie seafood and get ready to impress!



The Broth:

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, minced
  • 1 leek, white part only, sliced
  • 1 fennel bulb, diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp saffron threads
  • 4 cups (1L) dry white wine
  • 4 cups (1L) low-sodium chicken stock
  • 1 cup (250ml) chopped tomatoes
  • Salt and freshly ground black pepper, to taste
  • The Seafood:
  • 500g mussels, scrubbed and debearded
  • 500g clams, soaked in salted water for 30 minutes and drained
  • 400g prawns, peeled and deveined (heads reserved for the broth, optional)
  • 400g white fish fillets, such as snapper, barramundi, or cod, cut into large chunks
  • 400g scallops, cleaned

  • Directions:

    1. Make the Broth: In a large pot, heat olive oil over medium heat. Add the onion, garlic, leek, and fennel and cook until softened, about 5 minutes. Stir in the thyme, bay leaf, and saffron threads.
    2. Pour in the Flavor: Increase the heat slightly and add the white wine. Bring to a simmer and cook until the liquid has reduced by half, about 10 minutes.
    3. Add Depth: Pour in the chicken stock and chopped tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavours to meld. Season with salt and pepper to taste.
    4. Seafood Symphony: Strain the broth into a clean pot, discarding the solids. Bring the broth back to a simmer. Add the mussels and clams and cook, covered, for 5-7 minutes, or until the mussels and clams open. Discard any unopened shells.
    5. Prawn Power: If using prawn heads, add them to the broth and cook for a further 5 minutes. Remove the prawn heads and discard.
    6. Fishy Finale: Gently add the fish fillets, prawns, and scallops to the simmering broth. Cook for 3-4 minutes, or until the fish is opaque and the prawns are pink. Be careful not to overcook the seafood, as it will become tough.
    7. Serve Up a Feast: Divide the bouillabaisse among bowls and ladle the hot broth over the seafood. Serve with crusty bread to soak up all the delicious juices.

    Nutrition Facts: (Per Serving)

    Calories: Approximately 450 (depending on the type of seafood used)

  • Protein: 40g
  • Fat: 20g
  • Carbs: 30g

  • Tips:

    For a richer flavour, you can add a tablespoon of tomato paste along with the chopped tomatoes in step 3.

  • Feel free to substitute different types of fish or shellfish depending on what’s fresh and available at your local market. Just make sure the cooking times are similar.
  • If you don’t have saffron, you can substitute it with a pinch of turmeric.
  • Don’t forget the crusty bread! It’s the perfect accompaniment to soak up all the delicious broth.

  • Conclusion

    This Aussie-style bouillabaisse is a delightful way to celebrate the incredible seafood Australia has to offer. The flavourful broth, packed with aromatics and white wine, perfectly complements the fresh and succulent seafood. It’s a hearty and satisfying dish that’s sure to become a new favourite. So next time you’re looking for a special occasion meal, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use frozen seafood for this recipe?

    Yes, you can definitely use frozen seafood in a pinch. Just make sure to thaw it completely before adding it to the broth. Frozen fish fillets and prawns will need a slightly longer cooking time compared to fresh ones.

    2. What if I don’t have mussels or clams?