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
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| 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
