Honolulu’s French Chef Mavro Reveals Bouillabaisse Recipe
Honolulu’s award-winning French Chef Mavro reveals the secret to his saffron-tinged clear bouillabaisse, a wonderful dish he adapted from the original Marseilles fishermens’ recipe. He explains to Graeme Kemlo about his favourite bouillabaisse on Travel Writers Radio – listen now: https://soundcloud.com/travelwritersradio/honolulus-french-chef-mavro-reveals-clear-bouillabaisse-recipe-graeme-kemlo
And Chef Mavro kindly allows us to publish his recipe here – Thank you Chef.
chef mavro restaurant
ONAGA BOUILLABAISSE, FISHERMAN STYLE WITH “ROUILLE”
Ingredients for the broth & remouillage:
1 each Maui onion
4 each Tomato, scrap, tomato paste
1 each Fennel, scrap
2 each Russet potatoes, pieces
1 each Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle)
8 cloves Garlic
4 tablespoons Olive oil
2 teaspoons Saffron powder, orange zest
4 pounds Small Mempachi, cut into pieces
Onaga scraps, head & fins
Water, just enough to cover the marinade (then after, cover one more time for the remouillage)
Ingredients for the bouillabaisse:
6 pieces Onaga fillet, 5 oz each, 2.5 for menu C (as substitute: Hawaiian snappers)
Ingredients for the bouillabaisse garnish:
Maui onion, tomato (confit), fennel, potatoes, garlic…
Ingredients for the “aϊoli:”
4 cloves Garlic (blend in puree)
3 each Egg yolks (at room temperature)
2 cups Extra virgin olive oil
½ cup Uni
Croutons (country bread toasted)
Salt, pepper and cayenne pepper to taste
Method for the broth:
Marinate all the ingredients for the broth all nite, no water, EVO, cover with parchment paper.
In a large braiser, sauté the ingredients covered with a sheet pan for 10 minutes, cover with water, bring to a high boil for 5 minutes & simmer for 45 minutes, no reduction. Pass the broth through a chinois.
Method for the remouillage:
Cover with water one more time, bring to a boil & simmer for 45 minutes. Pass through a chinois.
Method for the onaga & garnish:
Poach the fish & garnish in the remouillage, serve the bouillabaisse deconstructed into a large pasta plate, cover with the broth, croutons & rouille on top.
George Mavrothalassitis/Chef Mavro www.chefmavro.com