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Bouillabaisse With Thai Chili

Ingredients
  Garlic 1 Clove (5 gm), quartered
  Garlic 2 Clove (10 gm), crushed
  Uncooked prawns 500 Gram (20 Medium Size)
  Squid hoods 300 Gram
  Redfish fillets 1 Kilogram
  Mussels 500 Gram, prepared
  Cooked crab meat 200 Gram
For fish stock
  Fish heads 4
  Water 2 1⁄2 Liter (10 Cups)
  Olive oil 1 Tablespoon
  Leek 350 Gram, thinly sliced (1 Medium Leek)
  Brown onion 200 Gram, thinly sliced (1 Large Sized)
  Tomatoes 750 Gram, peeled, finely chopped (3 Large Ones)
  Tomato paste 60 Milliliter (1/4 Cups)
  Fennel seeds 1⁄4 Teaspoon
  Bay leaf 1
  Saffron threads 1 Pinch
For rouille
  Red thai chili 1 , seeded and chopped
  Olive oil 125 Milliliter (1/2 Cup)
  Stale breadcrumbs 70 Gram (1 Cup)
  Tomato paste 1 Tablespoon
Directions

1.
Shell and devein prawns, leaving tails intact discard heads, reserve shells.
Cover prawns; refrigerate until required.
2.
Make fish stock; keep hot.
3.
Cut squid into 1cm rings; cut fish into 4cm pieces.
Add seafood to stock; do not boil, simmer, covered, 10 minutes or until seafood changes colour and mussels open.
Discard any mussels that do not open.
Serve bouillabaisse topped with rouille.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
8

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