Plat Du Mois: Bouillabaisse

Bouillabaisse originated as a fishermen’s dish in Marseille, made with the small, bony Mediterranean rockfish that were difficult to sell. What began as practical dockside cooking went on to become one of Provence’s defining dishes, and eventually a fixture of French restaurant cooking.

At Ananas, we honour that original approach to seafood and sauce. Our jus is made with whole market fish, depending on what’s available, including barbounia, snapper and rock cod, along with prawns, mussels and crab. Saffron, star anise, fennel seeds, tarragon, white wine, brandy and olive oil give the jus its depth and character.

Prawns, mussels and crab are poached in the jus, while red snapper, barbounia and scallops are pan-seared separately. The sauce is reduced before everything comes together with fresh herbs and fennel, then served with rouille — a garlic, saffron and red pepper aioli — and grilled baguette on the side.

Bouillabaisse is our plat du mois throughout October.

Ananas practises the responsible service of alcohol. Drink responsibly.