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Bouillabaisse

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Ingredients

2 tablespoons (3 tablespoons) tomato purée
1 small onion, finely chopped
1 clove garlic, crushed
1½ tablespoons (2 tablespoons) dried parsley
2½ teaspoons salt
1 teaspoon lemon juice
¼ teaspoon curry powder
¼ teaspoon pepper
1 lb. fish fillets, cut into 2 inch pieces
12 oz. frozen shrimps, thawed
6 oz. frozen crab or lobster meat, thawed
1 pint oysters or clams

Details

Serves: 10


Method

Combine all the ingredients in a large heat resistant bowl. Add 1¾ pints (4½ cups) boiling water. Cover and cook on HIGH for about 12 minutes. Stir, then continue cooking for a further 8-10 minutes until the seafood is tender. Leave to stand for 5 minutes before serving. Garnish with croûtons.

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