Rosé and bouillabaisse

Bouillabaisse

All I can say is that Jean-Jacques Lale-Demoz must have a very hungry family.

I occasionally use the bouillabaisse recipe from his excellent cookbook Jean-Jacques Seafood and I’m puzzled by the quantities of fish he recommends to feed six mouths. This is the list (repeat: for six):

  • 3 gurnard
  • 3 nannygai
  • 3 john dory (or other fish, but at least three different varieties)
  • 6 blue swimmer crabs
  • 6 Moreton Bay bugs
  • 12 mussels
  • 6 king prawns, etc.

It’s a sensational dish, especially with a really good rouille, but you’ll find yourself finishing the leftovers for two or three other meals.

I only mention this by way of introducing one of the wines we drank with it, which was Oakridge Rosé of Baton Rouge 2015 ($21 – tasting). This was made from Yarra Valley pinot noir and pinot meunier, and is a barrel-fermented saignée style (made from juice ‘bled’ off the red wine fermentations). It’s savoury, dry, light and flavoursome, much more complex than most rosé and with seamless acidity. It’s my kind of rosé and went perfectly with the bouillabaisse.

It was, however, disappointing to read that we have to go to the winery or its on-site restaurant to get this wine. Only 280 dozen were bottled. (I hope chief winemaker Dave Bicknell and his team made a bit more this year.) I’d grab some before it disappears, but if bouillabaissing, go easy on the fish.

*Swiss-born chef Jean-Jacques Lale-Demoz ran his eponymous restaurant in Melbourne in the 1980s, when he was at the top of the game. The book was published in 1986, by Thomas Nelson.

One thought on “Rosé and bouillabaisse”

  1. Hahndorf Hill Winery (@HahndorfHill) says:

    Never mind the rosé …. can we get some of that leftover bouillabaisse!

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