BOUILLABAISSE CLASSIC
- 2 lobster tails
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 cups canned tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon cracked black peppercorns
- 4 cups chicken stock
- 1/4 cup dry white wine
- 2 white fish fillets, 125 g/4 oz each, cut into pieces
- 8 uncooked prawns, shelled and deveined, tails left intact
- 8 mussels, scrubbed and beards removed
- Fresh basil for garnishing
METHOD:
- Cup up lobster meat, return flesh to shell.
- Heat oil in a large saucepan over low heat. Add onion and garlic and saute for 3 minutes.
- Add tomatoes, thyme, black pepper, stock, and wine. Simmer for 5 minutes. Add fish and simmer for a further 3 minutes.
- Add prawns, mussels and lobster; simmer until mussels open, about 5 minutes.
- Serve soup piping hot and garnish with basil. Good for 8 serving.
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