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Recipe for :

Bouillabisse
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1/2 teaspoon pepper
1 bay leaf
1/2 pound bay scallops

Method
  • Scrub mussels well to rid them of beards and sand. Discard any open ones.
  • Peel and devein shrimp.
  • Cut halibut into bite-size pieces.
  • In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring, 1 minute.
  • Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
  • Add halibut and simmer 5 minutes.
  • Add shrimp and scallops and cook 5 minutes more.
  • Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
  • Discard bay leaf.

Serves 6

Martin James

 
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