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Gourmet Bouillabaisse

Ingredients
  Olive oil 2 Tablespoon
  Onions 3 , chopped
  Fennel bulb 1 , thinly sliced
  Garlic 4 Clove (20 gm), crushed
  Chicken stock 1 3⁄4 Pint (4 Cups, 1 Liter)
  Canned tomato puree 14 Ounce (440 Gram)
  Canned tomatoes 28 Ounce, mashed (2 Canned Tomatoes, 440 Gram / 14 Ounce Each, Undrained)
  Chopped fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Bay leaves 2
  Ground turmeric 1⁄2 Teaspoon
  Firm white fish fillets 1 1⁄2 Pound, cut into 2 inch pieces (750 Gram)
  Uncooked prawns 1 Pound, shelled and deveined, tails left intact (500 Gram)
  Crabs 4 , halved (Uncooked)
  Mussels 1 Pound, scrubbed and beards removed (500 Gram)
  Chopped fresh basil 3 Tablespoon
  Freshly ground black pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
8

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