Ingredients
Method
1.Remove and discard triangular flap from underside of each crab. Remove and discard the whitish gills, liver and brain matter; rinse crab well. Crack nippers slightly; chop down centre of each crab to separate body into 2 pieces.
2.Heat oil in large saucepan, add garlic and onion; cook, stirring, until onion is soft.
3.Stir in tomato paste, wine, undrained tomatoes, turmeric, bay leaves, sugar and the water. Bring to a boil, reduce heat, simmer, uncovered, 10 minutes.
4.Add crab and fish to tomato mixture, bring to a boil; reduce heat, simmer, covered, 5 minutes.
5.Meanwhile, shell and devein prawns leaving tails intact. Remove vein from scallops.
6.Stir prawns, scallops and calamari into tomato mixture, bring to a boil, reduce heat, simmer until prawns just change colour.
7.Serve bouillabaisse immediately, with fresh crusty bread, if desired.
You will need to use an extra large saucepan to fit in all the seafood. Recipe must be made and served immediately, as seafood does not reheat successfully.
Note
