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PrintBOUILLABAISSE
The Bouillabaisse is known as one of the best dishes that are often found in Asian restaurants. This is made of highly nutritional ingredients, so you can assure that you can maintain your health when you eat this dish every day.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large pan and cook the onion and garlic gently for 5 minutes. Add the tomatoes and their juice, the stock, parsley, bouquet garni, salt and pepper to taste.
- Bring to the boil, and then simmer for 10 minutes. Add the monkfish and red fish and cook for 5 minutes.
- Stir in the coley and cook for a further 5 minutes. Finally, add the plaice and simmer for 5 to 10 minutes or until all the fish is cooked.
- Remove the bouquet garni and adjust the seasoning. Pour into a tureen and sprinkle with chopped parsley.
- Serve with thick slices of warm whole meal bread.
INGREDIENTS
- 2 tablespoons cooking oil
- 2 large onion, peeled and sliced
- 2 clove garlic, peeled and crushed
- 500 grams tomatoes
- 500 ml fish stock
- 4 tablespoons chopped parsley
- 2 bouquet garni
- Salt
- Freshly ground black pepper
- 750 grams monkfish, diced
- 1 kg red fish, skinned and filleted
- 500 grams coley fillets, skinned and diced
- 250 grams plaice fillets, skinned and cut into strips
- Chopped parsley, to garnish
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