Cucina One12 is a popular Geelong restaurant, and with a new menu for the winter Fortè not only had the chance to chat with two important figures in the restaurant, but also brings you a recipe for Cucina One12’s Seafood Bouillabaisse.
The winter menu is full of hearty flavours – perfect to warm you up in the colder months. Owner Mark cites the lamb shanks as a winter top pick – but don’t let the year-round best seller beef rib eye pass you by. The head chef also mentioned the rib eye as a best seller, and seeing as it’s served with roasted garlic mash, field mushroom and broccolini, topped with a creamy mushroom truffle jus it’s easy to see why it’s so popular. If neither of these sound like your perfect winter meal Cucina One12’s head chef also mentions the seafood bouillabaisse as a personal favourite – full of good solid flavours that make the perfect meal.
2 onions, finely diced
3 carrots finely diced
½ head celery, finely diced
2 leeks, finely diced
1 tbsp chili, finely sliced
1 tbsp garlic, finely crushed
5 potatoes, finely diced
1g saffron threads
1 tspn fennel seeds
2 bay leaves
1 tspn paprika
salt and pepper to taste
2 litres fish stock
1 litre Napoli (whole crushed tomatoes)
1. In a large pot heat up ½ cup oil.
2. Add garlic, chillies, paprika, fennel seeds and saffron into pot. Cook until golden. Add onion and celery, cook for two minutes. Add carrot, leek and potato. Cook for a further five minutes. Add fish stock and Napoli with bay leaves and simmer on low heat until vegetables are soft.
3. When serving, add desired seafood to pot with above mix and cook until seafood is cooked through. Serve with fresh herbs and crusty bread.
Where: 110-112 High Street Belmont 3216
Ph: 5243 0333