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Brasserie Du Vin Bouillabaisse

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Ingredients
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Garlic 1 Teaspoon, minced
  Red pepper flakes 2 Pinch
  Clam 10 Large
  Mussels 10 Large
  White wine 1 Cup (16 tbs)
  Kajiki fish 1 Pound
  Crab leg 3 Large
  Shrimp 4 Large
  Salt 1 Pinch
  Tomato sauce 1 Cup (16 tbs) (made from crushed tomatoes, lobster broth, white wine and saffron)
  Crostini 3 Large (topped with butter, herbs, parsley and Parmesan cheese)
Directions

GETTING READY
1. Clean and wash the seafood well.

MAKING
2. Heat a medium sauce pan and pour the olive oil.
3. Drop the butter and let it melt.
4. Add the garlic and a pinch of red pepper flakes.
5. Throw in the clams and the mussels.
6. Pour in the white wine and let it cook for 2-3 minutes.
7. Add the rest of the seafood.
8. Sprinkle in the salt and another pinch of red pepper flakes.
9. Ladle in the pre made tomato sauce.
10.Cover and simmer for 7-8 minutes till everything is cooked.
12.Uncover and cook for a minute or two and finish off.
13.Throw the crostini in the grill and lightly toast them.

SERVING
14.Plate and serve the Bouillabaisse warm alongside the crostini.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
3

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