Bouillabaisse With Thai Chili
|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|
|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|
|Saffron threads||1 Pinch|
|Red thai chili||1 , seeded and chopped|
|Olive oil||125 Milliliter (1/2 Cup)|
|Stale breadcrumbs||70 Gram (1 Cup)|
|Tomato paste||1 Tablespoon|
Shell and devein prawns, leaving tails intact discard heads, reserve shells.
Cover prawns; refrigerate until required.
Make fish stock; keep hot.
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.