Bouillabaisse

Bouillabaisse

I am always looking for new ways to cook seafoods. Bouillabaisse is a French seafood soup recipe which is great to dip some bread in.

Ingredients:

Prawns (a dozen), baby calamari (half dozen), pot-ready mussels (a dozen), olive oil (1 teaspoon), 1 small fennel bulb (thinly sliced), leek (1, dhopped), celery (2 sticks) garlic (1, minced), chilli flasks (1/2 teaspoon), fresh thyme (2 sprigs), dry white wine (1/2 cup), chicken stock (1 cup), diced tomato (1 can, 400g), fresh parsley, salt and pepper.

What to do:

  1. Heat oil in a large pan saucepan over medium heat. Add fennel , leek, celery and cook for 5 minutes or until softened. Add garlic, chilli flasks, thyme and cook for 30 seconds. Add wine and bring to the boil.
  2. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper.
  3. add mussels and simmer, cover for 5 minutesor until mussels have opened (discard any that do no open). Using a slotted spoon, remove mussels and transfer to a bowl. Add baby calamari and prawns to the pan and simmer until cooked through.
  4. Sprinkle with fresh parsley and serve with toasted French bread.
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