Recipe Seafood bouillabaisse : Practical and Delicious

Recipe Seafood bouillabaisse : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Seafood bouillabaisse. You are currently reading Recipe Seafood bouillabaisse : Practical and Delicious. This recipe is the creation of the chef Jan Purser. Recipe Seafood bouillabaisse requires 10m, cook 20m and serve 6. Caution: allergy Contains gluten, fish, shellfish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This healthy French-style seafood soup is tasty and refreshing too.

Ingredients:

19 Ingredients

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  Pinch of saffron threads
  
  
  


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  1 tbsp hot water
  
  
  


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  5 x 375ml ctns fish stock
  
  
  


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  2 x 400g cans diced tomatoes in juice
  
  
  


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  1 leek, white section only, thinly sliced
  
  
  


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  1 carrot, peeled, finely chopped
  
  
  


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  1 celery stick, ends trimmed, finely chopped
  
  
  


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  300g firm white fish fillet (such as ling), cut into 3cm cubes
  
  
  


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  24 (about 250g) green king prawns, peeled leaving tails intact, deveined
  
  
  


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  24 (about 640g) black mussels, scrubbed, debearded
  
  
  


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  Salt and freshly ground black pepper, to season
  
  
  


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  1/4 cup loosely packed coarsely chopped fresh continental parsley
  
  
  


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  1 small baguette (French breadstick), sliced, to serve
  
  
  



• Capsicum rouille



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  1/2 loaf (about 210g) unsliced white bread, crusts removed
  
  
  


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  1/2 x 225g jar roasted red pepper strips (Always Fresh brand), drained
  
  
  


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  3 large garlic cloves, peeled
  
  
  


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  1 small fresh red chilli, deseeded
  
  
  


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  1 tbsp extra virgin olive oil
  
  
  


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  Salt and freshly ground black pepper, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Combine the saffron and hot water in a small bowl and set aside to infuse. Place the stock, tomato, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 minutes or until vegetables begin to soften.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with plenty of cold water and set aside for 2 minutes to soak. Use your hands to squeeze the excess water from the bread. Place in the jug of a blender. Add the peppers, garlic, chilli and oil, and blend until smooth. Taste and season with salt and pepper. Transfer to a small serving bowl.
  
  
  


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  Step 3
  
  
  
  
  Add saffron mixture to tomato mixture and cook for a further 10 minutes or until vegetables are tender. Add fish, prawns and mussels to the soup and cook, covered, for a further 2-3 minutes or until seafood is just cooked and mussels open. (Discard unopened mussels.) Taste and season with salt and pepper. Ladle soup among serving bowls and sprinkle with parsley. Top with a dollop of capsicum rouille and serve with baguette.
  
  
  

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