Seafood Bouillabaisse with Black Garlic Mayonnaise and Crostini

Rich smoky tomato seafood bouillabaisse soup served with a creamy lobster mayonnaise and crostini
Product: CHEF Black Garlic Paste, CHEF Shellfish Reduced Stock

Serves: 10

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

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

French bread stick
2-3 tbsp olive oil

Garnishing Ideas

Fresh parsley or dill
Cracked pepper


Heat oil in a large saucepan and sauté leek, onion, garlic, celery and carrot for 10 minutes until fragrant and soft.

Add bay leaves, tomato paste, chilli and wine. Simmer for 5 minutes then add smoked paprika, saffron, tinned tomatoes, CHEF Shellfish Reduced Stock. Simmer for a further 15 minutes.

To cook the seafood, poach in the CHEF Shellfish Reduced Stock for 2-3 minutes until just tender, strain poaching liquid and add back to soup base. Reheat and season to taste.

For the black garlic mayonnaise, blend garlic, capsicum and lemon until smooth. Mix in mayonnaise and CHEF Black Garlic Paste, season to taste with cayenne, sea salt and cracked pepper.

Slice French bread stick into thin strips, brush with olive oil and toast until golden.

To serve, ladle soup into bowls and top with poached seafood, garnish with parsley or herbs and serve with black garlic mayonnaise and golden crostini.

Chef Tips

The seafood can also be mixed through the soup, but be careful not to reheat the seafood too much
Try other seafoods like calamari, octopus, crab, scallops
Add finely diced chorizo for an extra flavour kick


CHEF Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF Reduced Shellfish Stock

Made from a delectable mix of lobsters, spanner crabs and mussels that are gently simmered to release the delicate balance of shellfish flavours.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.