Bouillabaisse #2 microwave version recipe
ingredients
This classic fish soup usually takes a lot longer to cook. The microwave version is just as delicious and so much faster.
350 g (12 oz) assorted fish (e.g. monkfish, red mullet, cod, rock salmon)
225 g (8 oz) assorted cooked shellfish (prawns, lobster, scallops, crab)
2 leeks, cleaned and thinly sliced
1 small bulb fennel, sliced
1 clove garlic, crushed
2 tbsps olive oil
1 strip orange rind
Few shreds saffron
1 bay leaf
1 tsp lemon juice
850 ml (1 1/2 pints) water
140 ml (1/4 pint) white wine
1 tbsp tomato puree
Salt and pepper
2 tomatoes, skinned, seeded and roughly chopped
1 tbsp chopped parsley
4 tbsps prepared mayonnaise mixed with 1 clove garlic, crushed, and a pinch of cayenne pepper
4 slices French bread, toasted
225 g (8 oz) assorted cooked shellfish (prawns, lobster, scallops, crab)
2 leeks, cleaned and thinly sliced
1 small bulb fennel, sliced
1 clove garlic, crushed
2 tbsps olive oil
1 strip orange rind
Few shreds saffron
1 bay leaf
1 tsp lemon juice
850 ml (1 1/2 pints) water
140 ml (1/4 pint) white wine
1 tbsp tomato puree
Salt and pepper
2 tomatoes, skinned, seeded and roughly chopped
1 tbsp chopped parsley
4 tbsps prepared mayonnaise mixed with 1 clove garlic, crushed, and a pinch of cayenne pepper
4 slices French bread, toasted
method
1. Cut fish into 2.5 cm (1 inch) pieces. Remove shells from shellfish and cut crab and lobster into small pieces.
2. Put the leeks, fennel, garlic and olive oil into a large casserole. Cover and cook for 3 minutes on HIGH.
3. Add the orange rind, saffron, bay leaf, lemon juice, water and wine. Stir in the tomato puree and seasoning and mix well.
4. Add fish and tomatoes and cook for 5 minutes, covered, on HIGH.
5. Add shellfish and parsley and cook for 2 minutes on HIGH. Leave to stand, covered, for 2 minutes before serving.
6. Mix the mayonnaise, garlic and cayenne pepper and spread on the pieces of toasted French bread. Place the bread in the bottom of the serving dish and spoon over the soup.
2. Put the leeks, fennel, garlic and olive oil into a large casserole. Cover and cook for 3 minutes on HIGH.
3. Add the orange rind, saffron, bay leaf, lemon juice, water and wine. Stir in the tomato puree and seasoning and mix well.
4. Add fish and tomatoes and cook for 5 minutes, covered, on HIGH.
5. Add shellfish and parsley and cook for 2 minutes on HIGH. Leave to stand, covered, for 2 minutes before serving.
6. Mix the mayonnaise, garlic and cayenne pepper and spread on the pieces of toasted French bread. Place the bread in the bottom of the serving dish and spoon over the soup.
serving amount
serves 4
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more information
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