SEAFOOD BOUILLABAISSE SOUP

Hindustan Times (Patna) - Live - - Variety - —Chef Sub­hash Shirke

In­gre­di­ents

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

Method

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.

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