Spicy Bouillabaisse

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Published

Ingredients

  • 500 gms white fish fillets, cubed
  • 200 gms raw medium prawns, shelled
  • 12 in shell mussels or shelled
  • 1 tblsp olive oil
  • 1 onion chopped
  • 1 tsp fresh thyme, chopped
  • 1 1/2 tsp curry powder
  • 4 tomatoes, peeled and chopped
  • 1 litre water (4 cups)
  • 4 small cubes chicken stock
  • 1/4 bottle dry white wine
  • 1/2 cup long grain white rice
  • fresh chopped herbs to garnish
  • fresh bread rolls

Preparation

  1. Heat oil in a deep pan and add onion and thyme. Cook, stirring until onion ii soft.
  2. Add curry powder, tomatoes and tomato paste. Cook, stirring for 5 minutes.
  3. Mix water , crumbed stock cubes, wine and rice. Stir into tomato mixture. Bring to boil and simmer uncovered for 10 minutes.
  4. Scrub mussels and remove beards.
  5. Stir prawns and fish into the rice mixture, add mussels, simmer covered for about 10mins or until mussels and fish and prawns are cooked.
  6. Garnish with fresh herbs and serve with bread rolls.

Further Information

Yield 5 to 6