Bouillabaisse
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 onion (finely diced)
- 2 cloves garlic cloves
- 2 Lobster tail (shell-on, halved lengthways and cut across into large chunks)
- ¼ cup Cognac
- 2 Tbsps tomato puree
- ½ tsp cayenne pepper
- 1 Tbsp all-purpose flour
- Tarragon
- 4 cups fish stock
- ⅞ cup white wine
- 1.333 cups mussels (cleaned)
- 1 cup raw Prawn (shelled and de-veined)
- 10 Scallop (roe removed)
Preparation steps
1.
Heat the sunflower oil in a large casserole and saute the onion and garlic for 5 minutes over a medium heat. Add the lobster tails saute for 1 minute.
2.
Increase the heat to hot and add the Cognac. Allow it to reduce then add the tomato puree, cayenne pepper and flour, stirring well to combine. Add the tarragon stalks and then add the fish stock, bringing the mixture to the boil, then simmering for 6-8 minutes.
3.
Meanwhile, add the white wine to a large saucepan and heat until hot. Add the mussels, cover and steam them until they open; 4-5 minutes. Discard any that don't open and keep them warm to one side.
4.
Add the prawns to the chowder and the scallops and simmer gently for a further 6-8 minutes. Discard the tarragon stalks then season the chowder with salt and pepper to taste. Spoon the mixture into serving bowls and garnish with black pepper.
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