Name: Spicy seafood bouillabaisse
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 boneless white fish fillets, cut into 5cm pieces; 10 1/2 medium uncooked prawns, shelled, deveined, heads and tails intact; 16 pot-ready mussels; 1/2 teaspoon olive oil; 4 tomatoes, peeled, roughly chopped; 1 red onion, sliced; 2 clove garlic, crushed; 2 red chillies, finely chopped; 1/3 cup basmati rice; 10 centimetre strip orange peel; 2 cup chicken broth; 2 cup water; 1 cup dry white wine; 1 pinch saffron powder; 1 1/2 tablespoon chopped fresh dill

Ingredients

1 boneless white fish fillets, cut into 5cm pieces

10 1/2 medium uncooked prawns, shelled, deveined, heads and tails intact

16 pot-ready mussels

1/2 teaspoon olive oil

4 tomatoes, peeled, roughly chopped

1 red onion, sliced

2 clove garlic, crushed

2 red chillies, finely chopped

1/3 cup basmati rice

10 centimetre strip orange peel

2 cup chicken broth

2 cup water

1 cup dry white wine

1 pinch saffron powder

1 1/2 tablespoon chopped fresh dill

Method

1.Heat oil in a large saucepan and add tomatoes, onion, garlic and chilli. Stir over heat for 5 minutes or until onion is soft.

2.Add rice, peel, broth, water, wine and saffron to pan and bring to the boil. Simmer uncovered for 10 minutes or until rice is tender, stirring occasionally.

3.Add fish and shrimp to pan. Simmer 3 minutes or until seafood is almost tender. Add mussels and dill; cook, covered, 2 minutes or until mussels open. Discard orange peel before serving.

Women's Weekly Food

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