Seafood Bouillabaisse
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | g | MARVELLO Full Fat Margerine |
| 3.00 | pc | Onions |
| 10.00 | g | Garlic |
| 10.00 | g | ROBERTSONS Thyme 6 x 250g |
| 2.00 | pc | Saffron |
| 3.00 | ml | Orange zest |
| 10.00 | g | ROBERTSONS Mixed Spice 6 x 800g |
| 150.00 | ml | Wine, white |
| Calamri Tubes 150g | ||
| 500.00 | g | Hake fish, whole |
| 300.00 | g | Mussels, fresh |
| 500.00 | ml | Water (hot) |
| 500.00 | ml | KNORR Tomato Pronto 6 x 2kg |
Preparation
1.Fry the onions, garlic, thyme and orange rind until softened. Add the mixed spice and cook till dry then deglaze the pot with the white wine
2.Add the saffron strands to the hot water and allow to infuse. Add the water to the pot along with the Knorr Tomato Pronto. Bring to the boil
3.Cut the hake into chunks and add to the pot followed by the mussels still in the shells and finally the calamari tubes.
4.Simmer on a low heat until the soup has a rich deep flavour and the seafood is tender.
5.CHEFS TIP: Finish the Soup off with a swirl of Meadowland Classique and serve with fresh crusty baguette.
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