Recipe

Bouillabaisse

Spoil your family and friends with this beautiful French seafood stew.

  • 45 mins cooking
  • Serves 6
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Ingredients

Bouillabaisse
  • 6 uncooked small blue swimmer crabs (2kg)
  • 2 tablespoon olive oil
  • 4 clove garlic, crushed
  • 2 medium white onions (300g), chopped finely
  • 1/4 cup (70g) tomato paste
  • 3/4 cup (180ml) dry white wine
  • 2 x 400g cans chopped tomatoes
  • 1/2 teaspoon ground turmeric
  • 2 bay leaves
  • 2 teaspoon white sugar
  • 1 1/2 cup (375ml) water
  • 1 kilogram firm white fish fillets, chopped coarsely
  • 500 gram uncooked large prawns
  • 250 gram scallops
  • 250 gram calamari rings

Method

Bouillabaisse
  • 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.

Notes

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.

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