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Ahipara bouillabaisse with grilled bread and rouille

There's no doubt about it - Hunger For The Wild features some of the most delicious recipes on the box.

Here's a sneak peek at the kind of treats the boys will be cooking up in the first episode of the new season:

Ahipara Bouillabaisse with Grilled Bread and Rouille (serves eight)

Step 1:  Rouille


1 cup mayonnaise
1/2 a whole roasted red capsicum (peeled, de-seeded and rough chopped)
6 cloves roasted garlic
1 tsp fresh minced garlic
2 - 4 anchovies
2 1/2 Tbl tomato paste
1/2 Tbl sweet paprika
1/4 cup bread crumbs
1/2 lemon, juice of
Tabasco to taste
Pinch sugar
Salt and pepper to taste   


Place all the ingredients in a food processor and process until smooth. The above amounts work well, however if you want more anchovies flavour, add more. Likewise if you want it a bit sharper add more lemon juice etc. Refrigerate until required.

Step 2.  Crayfish/Fish Stock


1 or 2 crayfish bodies (tails used later in recipe)
1/4 cup cooking oil
1 cup white wine
1 kg fish frames 
1 cup finely diced celery
3 cups finely diced onion
1 cup finely diced carrot
2 bay leaves
1/4 bunch of parsley
10 peppercorns
2 Ltrs cold water


Chop and break up the crayfish bodies as much as possible. In a large heated saucepan, add the oil and the broken crayfish bodies. Cook over high heat for five-10 minutes stirring periodically.

Add the white wine, fish frames, celery, onion, carrot, bay leaves, parsley, and pepper corns. Stir together. Turn down the heat cover. Let the mixture steam in the white wine for 10 - 15 minutes.

Remove the lid and add water. Bring up to a simmer then adjust to a slight rolling boil. Let the stock slowly develop for 40 minutes, then strain off the bones and veggies etc. Discard these and keep the stock once cooled, in the refrigerator until required.

Step 3.    Bouillabaisse Base


1/2 cup olive oil
3 cups medium diced onion
3 cups medium diced fennel bulb
1 cup medium diced celery
8 cloves minced garlic
3 Tbl tomato paste
1 Ltr crushed tinned tomatoes
2 Ltr crayfish/fish stock
Generous pinch good quality saffron (bloomed in 1/2 cup warm water)


Place your largest saucepan on the heat and add the olive oil. Once hot add the onion, fennel, celery, and garlic. Turn the heat down and sweat the vegetables on low for 30 minutes, stirring occasionally.

Once the vegetables are soft, add the tomato paste and crushed tomatoes. Cook this down for five minutes then add the seafood stock and saffron and liquid.

Cook down for half an hour over medium heat stirring occasionally. Remove and let cool at room temp before refrigerating until needed. Can be frozen or made a few days ahead.

Step 4 . Cooking and Serving Ahipara Bouillabaisse


Bouillabaisse base
Assorted seafood: snapper, kahawhai, tuatuas, crayfish, crab, mussels etc
Oiled baguette slices 
Knobs of butter
Fresh basil


Heat the Bouillabaisse base in a saucepan.  Add the shellfish and fish that takes longer to cook first, and the quicker to cook, add last. (I would add my tuatua's first, followed by my chunks of crayfish tails, (attached to the shell) then my pieces of fish fillets at the end). Remember it won't take long and the seafood will continue to cook in the hot broth.

While the seafood is cooking or prior to that, toast or grill the oiled baguette.

Once the Ahipara Bouillabaisse is nearly ready, throw in a few knobs of butter and a couple of handfuls of chopped fresh basil.

Serve in bowls with the grilled bread. Have the rouille in a bowl on the table - spread the rouille on the grilled bread and dip that into the broth while consuming your bowls of deliciousness!             

Watch this space for more recipes from the new season!