Bouillabaisse is a Provencal fish soup with a tomato base contained a wide variety of different types of seafood and shellfish.
Ingredients
6.5 OZ / 180 G zucchini
17.5 OZ / 500 G fish fillets (snapper)
17.5 OZ / 500 G frozen mixed seafood (prawn, mussels, squid, clams)
0.5 TSP salt
0.5 TSP pepper
1 SPRIG parsley
2.5 OZ / 70 G onion
2 CLOVES garlic
10.5 OZ / 300 G tomatoes
1.5 OZ / 40 G olive oil
3.5 OZ / 100 G carrots
3.5 OZ / 100 G fennel
3.5 OZ / 100 G celeriac
3.5 OZ / 100 G leek
3.5 OZ / 100 G red bell pepper
9 OZ / 250 G white wine
14 OZ / 400 G seafood broth
0.25 TSP saffron
0.5 EA lemon (juice)
Directions
Prepare the fish fillets by removing any bones and cut into small bitesize pieces. Wash the frozen seafood mix. Place the mix into the deep steaming tray. Place the fish fillets into shallow steaming tray.
Pick the parsley leaves and add to mixing bowl. Blend for 8 seconds / speed 6. Place in a small bowl for later.
Cut the zucchini into small cubes add to the seafood mix in the seafood deep steaming tray.
Peel the onion and garlic and add to the mixing bowl. Blend for 8 seconds / speed 6.
Chop the tomato into quarters and add to mixing bowl. Blend with the onion and garlic for 5 seconds / speed 6.
Add half of olive oil and sauté the vegetables for 4 minutes / 212°F|100°C / speed 1. Take out and place in bowl.
Peel the carrot and celeriac and cut into small bitesize pieces. Cut the bell pepper in half, remove the seeds, and cut into strips. Chop the fennel into small bitesize pieces.
Add remaining olive oil, bell pepper, celeriac, fennel, and carrot to mixing bowl. Sauté for 6 minutes / 212°F|100°C / speed 1.
Add the onion and tomato mix white wine, fish stock, salt, pepper, and saffron to mixing bowl. Attach the steamer. Steam for 15 minutes. Season with more salt if needed.
Place the tomato and vegetable stew into a big serving bowl. Place the fish and seafood nicely on top. Sprinkle with salt, fresh lemon juice, and chopped parsley.
Drizzle with extra olive oil and ready to serve. Enjoy your meal!
