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Seafood Bouillabaisse - CHRIS SCROGGY, QUARTERDECK RESTAURANT, NAROOMA

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 bulbs fennel chopped in chunky segments

  2. 5 brown onions in chunky slices

  3. 3 tablespoons garlic

  4. 1 jar tomato paste

  5. 4 litres of fish stock (instructions below)

  6. 2 orange rinds

  7. 15 peeled tomatoes

  8. splash ouzo

  9. tabasco sauce

  10. salt and pepper

  11. Seafood:

  12. 18 prawns

  13. 3 fish fillets, cut into strips

  14. 18 mussels

  15. 12 sea scallops

  16. 5 hoods of squid, sliced into rings

  17. For the fish stock:

  18. 1 fish carcass

  19. 1 carrot, roughly chopped

  20. 1 onion, roughly chopped

  21. 1 celery, roughly chopped

  22. 1 bay leaf

  23. 4 litres water

Instructions Jump to Ingredients ↑

  1. Heat a large saucepan. Select fresh carcasses, remove stomach and gill. Add carrot, onion, celery and onion to the pan. Add bay leaf and sweat over low heat for 10 minutes. Add frames, 4 litres water and cook covered for 20 minutes. Don't allow to go grey. Strain liquid and set aside.

  2. For the bouillabaisse:

  3. Heat 2 tablespoons of olive oil in a pan. Add onion, garlic and fennel. Fry until soft, stirring occasionally.

  4. Add tomato paste. Stir well. Add pureed tomatoes, fish stock, ouzo, Tabasco sauce and orange rinds.

  5. Season to taste.

  6. Cook slowly for 50 minutes and then add seafood.

  7. Cook until prawns are pink and the fish is flaky.

  8. Serve in a bowl with a piece of garlic bread.

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