You will need time if you want to make a good seafood bouillabaisse – time to go to the Sydney Fish Markets in the morning to select fresh fish, shellfish, crustaceans; time to shop at your local grocer to pick up vegetables and spices and time to get a really good, fresh loaf of artisan bread. And it will be worth it as this recipe worked for me, it’s labour intensive but it worked and I got a “it’s pretty good” thumbs up from my husband. Creating my own seafood bouillabaisse dish is one of the most rewarding things I’ve made.
So here is the recipe from the Depot Eatery biography and recipe book and there were some ingredients where I thought “what’s that?” thinking perhaps it was New Zealand jargon or produce so just Googled it and used the next best substitute instead and I will indicate below if I have done that.
I did it all in one day but you can do it in parts and put part of it in the fridge and come back to the later parts another day. The key ingredient in a seafood bouillabaisse is the stock and there are two parts to making the broth alone: the fish stock and the bouillabaisse stock. Just enjoy the process of creation!