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Microwave Herbed Bouillabaisse

Microwaverina's picture
This bouillabaise recipe is prepared with fish and seafood like prawns, scallops, mussels and crabs. Cooked in the microwave in fish stok with tomato paste, turmeric and lemon juice, garlic and onions for flavor, the boillabase can be served with soft sinner rolls as an exotic stew. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Fish stock 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 425 Gram, pureed
  White wine 1⁄2 Cup (8 tbs)
  Tomato paste 2 Tablespoon
  Turmeric 1⁄4 Teaspoon
  Mussels 6
  Scallops 750 Gram
  Green prawns 500 Gram (Peeled And Deveined)
  Firm fish fillets 500 Gram, cut into pieces
  Crab sticks 5 , sliced
  Oysters 6
  Chopped basil 1⁄4 Cup (4 tbs)
Directions

Wash and clean seafood, 2.
Heat oil for 1 minute on HIGH.
Stir in onion and garlic, cook for 2 minutes on HIGH.
Stir in fish stock, tomatoes, white wine and tomato paste.
Cook for 6 minutes on HIGH, stirring halfway through cooking.
Place mussels into hot stock, simmer for 4-5 minutes on MEDIUM HIGH or until mussels open.
Discard any which stay closed.
Stir in scallops, prawns, turmeric, lemon rind, salt and pepper.
Cook for 5 minutes on MEDIUM HIGH.
Stir in fish fillets, crab sticks and oysters.
Cook for 5-6 minutes on MEDIUM HIGH or until fish flakes.
Garnish with fresh basil.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish
Interest: 
Party
Servings: 
8

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