Bouillabaisse – IRIS USA
Tomato based french fish stew cooked in white wine
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Ladle
- Serving bowl
Ingredients
- 5 pieces Scallops
- 3-4 oz. Shrimp
- 0.2 lbs White fish (fillet)
- 1/2 lbs Mussels
- 1 Onion
- 1 stalk Celery
- 1 clove Garlic
- 1 tsp Olive oil
- 1 tsp Dried parsley
- 1 Canned diced tomato (15 oz.)
- 1/2 cup White wine
- 2 tsp Consommé seasoning
- A little of Salt and pepper
- 1 Bay leaf
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