Name Bouillabaisse _ Shell the shrimps and prawns and chop the crab and lobster meat into bite _ sized pieces

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sup3Imperial
1 lb assorted filleted white fish,
skinned
9 oz assorted cooked shellfish
(shrimps, prawns, crab,
lobster)
1 medium onion, finely chopped
1 leek, white part only, thinly sliced
1 garlic clove, crushed
2 tablespoons olive oil
2 tomatoes, skinned, deseeded
and chopped
1 tablespoon finely chopped
fresh parsley
1/4 teaspoon powdered saffron
1 bouquet garni
1 teaspoon lemon juice
2 pints boiling water
salt and freshly ground pepper
6 slices French bread, each about 1 inch thick


Metric
500 g assorted filleted white fish, skinned
250 g assorted cooked shellfish (shrimps, prawns, crab, lobster)
1 medium onion, finely chopped
1 leek, white part only, thinly sliced
1 garlic clove, crushed
2 x 15 ml spoons olive oil
2 tomatoes, skinned, deseeded
and chopped
1 x 15 ml spoon finely chopped fresh parsley
1/2 x 2.5 ml spoon powdered saffron
1 bouquet garni
1 x 5 ml scoon lemon juice
1.2 litres boiling water
salt and freshly ground pepper
6 slices French bread, each about 2.5cm thick


Cut the fish into 5 cm/2 inch slices. Shell the shrimps and prawns and chop the crab and lobster meat into bite-sized pieces.
Combine the onion, leek, garlic and olive oil in a Iarge deep dish. MICROWAVE ON HIGH for 3 minutes. Add the fish, shellfish, tomatoes, parsley, saffron, bouquet garni and lemon juice. Pour in the water and season. Cover and MICROWAVE ON HIGH for 10-12 minutes, until the fish is tender, stirring occasionally. Discard the bouquet garni.
Place a slice of French bread in each of six large soup bowls and ladle the soup over the top. Serve piping hot.
Serves 6

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