Gourmet Bouillabaisse Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 3 , chopped | |
| Fennel bulb | 1 , thinly sliced | |
| Garlic | 4 Clove (5gm), crushed | |
| 4 cups / 1 litre / 1 3/4 pt chicken stock | ||
| 440 g/14 oz canned tomato puree | ||
| 2 x 440 g/14 oz canned tomatoes, undrained and mashed | ||
| Chopped | 1 Tablespoon | |
| Fresh thyme or 1 teaspoon dried thyme | ||
| Bay leaves | 2 | |
| 1l2 teaspoon ground turmeric | ||
| 750 g/1 1/2 lb firm white fish fillets, cut into 5 cm/2 in pieces | ||
| 500 g/1 lb uncooked prawns, shelled and deveined, tails left intact | ||
| Crabs | 4 , uncooked | |
| 500 g/1 lb mussels, scrubbed and beards removed | ||
| Chopped | 3 Tablespoon | |
| Fresh basil | ||
| black pepper | 1 | |
Directions
1. Heat oil in a large saucepan, add onions, fennel and garlic and stir over a medium heat for 5-6 minutes or until onions are soft. Stir in stock, tomato puree, tomatoes, thyme, bay leaves and turmeric, and bring to simmering.
2. Add fish, prawns, crabs and mussels and cook for 5 minutes or until seafood is just cooked. Discard any mussels that do not open after 5 minutes. Stir in basil and season to taste with black pepper. To serve, place seafood on a large serving platter and ladle soup into a tureen.
2. Add fish, prawns, crabs and mussels and cook for 5 minutes or until seafood is just cooked. Discard any mussels that do not open after 5 minutes. Stir in basil and season to taste with black pepper. To serve, place seafood on a large serving platter and ladle soup into a tureen.
Chef
