Seafood bouillabaisse – Food & Home Magazine

Name: Seafood bouillabaisse – Food & Home Magazine
Ingredients: Soup base; 15ml (1 tbsp) olive oil; 1 onion, peeled and finely sliced; 2 garlic cloves, peeled and crushed; 125ml (½ cup) dry white wine; pinch saffron; shells of 12 medium prawns (reserve the flesh); 100g rosa tomatoes, roughly chopped; 250ml (1 cup) tomato purée; 250ml (1 cup) fish stock; salt and freshly ground black pepper, to taste; Seafood; 15ml (1 tbsp) butter; 12 shelled prawns (from above); 200g calamari rings, lightly dusted in cake flour seasoned with salt and freshly ground black pepper, to taste; 8 fresh mussels in shells, cleaned and beards removed; 10 roasted vine tomatoes, to garnish; toasted torn ciabatta chunks, to serve

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Indulge in a flavorful Seafood Bouillabaisse for a satisfying meal bursting with umami-rich broth and plump prawns. Perfect for seafood lovers!

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Ingredients

<h3>Soup base</h3>
15ml (1 tbsp) olive oil
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
125ml (½ cup) dry white wine
pinch saffron
shells of 12 medium prawns (reserve the flesh)
100g rosa tomatoes, roughly chopped
250ml (1 cup) tomato purée
250ml (1 cup) fish stock
salt and freshly ground black pepper, to taste
<h3>Seafood</h3>
15ml (1 tbsp) butter
12 shelled prawns (from above)
200g calamari rings, lightly dusted in cake flour seasoned with salt and freshly ground black pepper, to taste
8 fresh mussels in shells, cleaned and beards removed
10 roasted vine tomatoes, to garnish
toasted torn ciabatta chunks, to serve