Signature Bouillabaisse Tagine Recipe | NZGFG

Ingredients

• For the stock:-
• 5lt cold water
• 1 kg fish bones
• 1 lobster head - (crab shells if not available)
• 2 leeks - cut and washed
• 2 brown onions
• 1 head celery
• 4 bay leaves
• 6 peppercorns
• 500gm peeled tomatoes in can
• 8 saffron threads
• 2 cloves garlic
• 1 bunch parsley stalks
• 150ml white wine
• 1 pinch salt
• For the Bouillabaisse:-
• 1 moreton bay bug green. Cut in half
• 4 XL green yamba king prawns - peeled with head on
• 160 gm snapper fillet skinned and cubed
• 1/2 kg boston bay mussels - scrubbed and debearded
• 4 XL scallops roe off
• For the Rouille:-
• 2 egg yolks
• 400ml xv olive oil
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon mild paprika
• Salt and pepper