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21 July 2014,11:36 by
V.Chitralekha

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BOUILLABAISSE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Prepare the fish stock. Place all the stock ingredients in a large stock pot and bring to the boil over high heat.
  • Lower the heat and allow to simmer for 20 minutes. Strain and reserve the stock. Discard the fish bones and vegetables.
  • Heat the oill in a medium-sized saucepan and add the carrots, leeks and garlic. Cook for about 5 minutes until slightly softened.
  • Add the saffron and wine and allow to simmer for about 5 minutes.
  • Add the fish stock along with all the remaining bouillabaisse ingredients except the prawns.
  • Bring the mixture to the boil and cook until the lobster turns red, the mussel and clam shells open and the potatoes are tender.
  • Turn off the heat and add the prawns. Cover the pan and let the prawns cook in the residual heat. Divide the ingredients among 4 soup bowls.
  • Remove the lobster and cut it in half. Divide the tail between the other 2 bowls and serve the bouillabaisse with garlic bread. 

INGREDIENTS

  • 500 grams fish bones, skin and heads  
  • 2 small onions, thinly sliced
  • 2 small carrots, thinly sliced
  • 2 bay leaf
  • 8 black peppercorns
  • 2 blade mace
  • 2 sprig thyme
  • 2 lemon slices

Bouillabaisse

  • 100 ml sesame oil
  • 2 carrots, sliced
  • 5 leeks, well washed and thinly sliced
  • 2 clove garlic
  • Pinch saffron
  • 150 ml dry white wine
  • 300 grams tomatoes
  • 2 lobster
  • 500 grams cod or halibut fillets
  • 500 grams mussles, scrubbed
  • 500 grams small clams, scrubbed
  • 10 new potatoes, scrubbed
  • Chopped parsley
  • 500 grams large prawns, peeled and de-veined

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