Easy Bouillabaisse Recipe
Summary
Ingredients
| Mussels | 6 | |
| Scallops | 750 Gram | |
| 500 g green prawns, peeled and deveined | ||
| 500 g firm fish fillets, cut into bite-sized pieces | ||
| Crab sticks | 5 , sliced | |
| Oysters | 6 | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Fish stock | 1 1/2 Cup (16 tbs) | |
| Tomatoes | 425 Gram, pureed | |
| White wine | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Turmeric | 1/4 Teaspoon | |
| Grated rind of 1 lemon | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Wash and clean seafood.
2. Heat oil for 1 minute on high. Stir in onion and garlic; cook for 2 minutes on high.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cook for 8 minutes on high, stirring halfway through cooking.
4. Place mussels into hot stock, simmer for 4-6 minutes on medium high or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cook for 5-6 minutes on medium high.
6. Stir in fish fillets, crab sticks and oysters. Cook for 10-12 minutes on medium high or until fish flakes.
7. Garnish with fresh basil.
2. Heat oil for 1 minute on high. Stir in onion and garlic; cook for 2 minutes on high.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cook for 8 minutes on high, stirring halfway through cooking.
4. Place mussels into hot stock, simmer for 4-6 minutes on medium high or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cook for 5-6 minutes on medium high.
6. Stir in fish fillets, crab sticks and oysters. Cook for 10-12 minutes on medium high or until fish flakes.
7. Garnish with fresh basil.
Chef
