Bouillabaise terrine recipe

To prepare fish and marinade, place all fish in a large container. Add remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 3 hours, to marinate.

To make jelly, heat half of olive oil in a large saucepan on medium. Add onion, garlic, carrot, fennel and celery, and cook for 5 minutes, to sweat. Season with salt. Add chopped tomato, spices, orange and saffron. Cover with a lid and cook for 5 minutes. Add boiled wine and Pernod, bring to boil and simmer gently. Heat remaining olive oil in a separate sauté pan on high. Cook reserved fish bones, in five batches, for 1 minute. Add bones and the water to vegetable mixture and bring to boil. Skim surface and gently simmer for 15 minutes. Remove from heat and stand for 10 minutes. Pass through a fine conical sieve into a clean saucepan. Set aside.

Preheat oven to 120°C. Evenly space fish on a large tray. Pour hot bouillabaisse liquid over fish, cover with foil or a lid and cook in oven for 10 minutes. Using a slotted spoon, gently transfer fish to a clean tray. Refrigerate until needed. Strain liquid through a fine sieve and season to taste.

To finish jelly, heat 400ml of cooking liquid and gelatine in a small saucepan on low, until dissolved. Pour into a bowl set over crushed ice and stand until thickened slightly and ‘oily’.

To make fennel, place all ingredients in a medium saucepan on medium heat. Bring to boil. Reduce to a simmer, cover surface with circle of baking paper and cook for 20–25 minutes, until soft.

To make onion, place all ingredients, except vinegar, in a medium saucepan on medium heat. Cover with a lid and cook for 3 minutes, to sweat. Add vinegar, reduce heat to low and cook for 10 minutes, without colouring. Remove from heat and cool at room temperature.

To make eggplant slices, season flesh sides of eggplant with salt, pepper and sugar. Heat olive oil in a large non-stick sauté pan on medium heat. Gently cook half of eggplant, skin sides down, for 2 minutes, ensuring even contact with pan. Turn and cook flesh sides for 1 minute. Repeat with remaining eggplant. Deglaze pan with vinegar, rosemary and garlic. Pour sauce over eggplant and leave to cool.

To build terrine, line inside of terrine moulds with plastic wrap. Layer with eggplant, allowing pieces to extend 5cm above rim on each side. In a large bowl, mix together cooked fish, fennel, onion, zucchini, dried olives, chopped tomato and jelly. Evenly divide mixture between moulds and gently press down with a hand. Top up with remaining jelly. Fold over eggplant pieces and refrigerate overnight, to set.

To make saffron vinaigrette, place all ingredients in a small saucepan on medium heat. Gently warm for 2 minutes. Strain through a fine sieve and season to taste.

To make garnish, heat oil in a small pan on medium. Cook onion, saffron, bay leaf, salt and pepper for 3 minutes, to sweeten onion. Remove from heat and set aside.

Slice terrine into 1.5cm-thick pieces and place on serving plates. Spoon puréed tomato around plate, top with onion, chopped zucchini and olives. Top with saffron vinaigrette then serve.

Chef’s notes For 400g prepared bream fillets, you need 2 x whole bream (600g each).

For 400g prepared monkfish fillet, you need 1 x 1kg monkfish tail.

For 400g red mullet fillets, you need 3 x 400g whole fish.

For 300g John Dory fillets, you will need 1 x 1kg whole fish.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.