SEAFOOD BOUILLABAISSE SOUP
30ml olive oil 60gm onion 20gm garlic 90gm bell peppers 5gm basil 5gm fresh oregano 50gm tomato paste 120gm tomatoes 2 pieces of prawns 100gm squids 4 pieces of clams 100gm Basa fish 15ml saffron water Salt and pepper to taste
Bake the shrimps along with the shell at 180 degree Celsius. The prawns will turn brown on the edges.
In an eight-quarter pot, combine water, carrots, onions, celery, bay leaves, garlic, pepper, thyme and shrimps.
Cook for about 20 minutes. Strain the stock once cooked.
In a saucepan, sauté olive oil with chopped onions, chopped garlic, bell pepper, tomato paste, chopped tomatoes, seafood, the stock, saffron water, cream sauce, fresh basil leaves and oregano.
Add a pinch of salt and pepper. Serve hot.