Loading...
Friday, March 8, 2013

Seafood Bouillabaisse recipe and ingredients

Traditionally prepared for large groups to enjoy, this creamy stew traces its origins to the southeastern region of France. For the best dish possible, use the freshest seafood you can find
Seafood Bouillabaisse
Seafood Bouillabaisse

Serves 6 to 8 Prep Time 30 minutes Cooking Time 15 minutes

Seafood Bouillabaisse ingredients: 2 tablespoons extra virgin olive oil. 2 tablespoons minced garlic. 1/2 cup chopped onions. 1 (227-grams) can crushed tomatoes. Pinch of saffron, mixed with 1/4 cup warm water. 3 cups water. 2 bay leaves. 1 medium-sized crab, cut in half with claws separated. 6 prawns (about half a kilo), peeled with tails and heads left on. 1/2 kilo mussels scrubbed and cleaned. 2 pieces cream dory fillet, sliced into 1-inch cubes. Salt and pepper, to taste. Chili flakes (optional). 1/2 cup heavy cream. Garlic bread, to serve

Seafood Bouillabaisse recipe: 1- In a pot, heat olive oil. Sauté garlic and onions over medium heat. Cook until onions are translucent. Add crushed tomatoes and simmer over low heat until fragrant. 2- Add saffron mixture, water and bay leaves. Bring to a boil. 3- Add crab and simmer for 5 minutes. Add prawns, mussels, and dory. Simmer for another 5 minutes or until the shells of the mussels have opened and the prawns are cooked. Season with salt, pepper, and chili flakes, if using. Remove from heat. 4- Stir in cream. Serve with garlic bread, if desired
 
TOP