Follow Us on FacebookBouillabaisse
Ingredients:
- 454g (1lb) Regal Cod or Haddock Fillets, fresh or defrosted, skinned
- 454g (1lb) Regal Monkfish Fillets, fresh or defrosted, skinned
- 170g (6oz) Regal Superior Prawns, defrosted
- 2 x 15ml spoon (2 tbsps) Olive Oil
- 1 large Onion, sliced
- 2 cloves Garlic, crushed
- 2 x 400g can chopped Tomatoes
- 600ml (1 pint) Fish or Vegetable Stock
- 1 large Bay Leaf
- Salt and Pepper
- 1-2 drops Tabasco sauce
- 1 Bouquet Garni
- Pinch of Saffron strands
- Fresh chopped Parsley, to garnish
NB You can substitute the cod and monkfish in this recipe for any white fish of your choice.
Method:
1) Heat the oil and sauté the onion and garlic until soft.
2) Stir in the tomatoes, stock, bay leaf, seasoning, Tabasco, bouquet garni and saffron. Bring to the boil and simmer for 10 minutes.
3) Cube the monkfish, add to the mixture and simmer for 2-3 minutes.
4) Add the more delicate fish e.g. mullet, cod, haddock and simmer for a further 5 minutes.
5) Stir in the prawns and cook for another 2 minutes. Remove the bouquet garni and the bay leaf.
6) Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.
Serves 4-6
NUTRITIONAL VALUES PER PORTION (APPROX) 121 Kilocalories;
23g Protein; 31g Fat; 34g Carbohydrate; 7g Fibre.
Serves: 4-6
Provided By: Sea Fish Authority
