– 35 –
Fish and Shellfi sh
B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons olive oil
2 onions, sliced
1 large leek, sliced
4 cloves garlic, crushed
425 g can tomato pieces
1
⁄
2
cup tomato paste
4 cups hot fi sh stock
1
⁄
3
cup dry white wine
1 tablespoon fresh thyme leaves
1
⁄
2
teaspoon saffron powder
1 teaspoon chilli powder
freshly ground black pepper
salt
500 g fi rm fi sh fi llets, chopped
500 g green prawn meat, de-veined
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on P10 for 6 to 8 minutes. Stir
halfway through cooking. Add tomatoes , tomato
paste, fi sh stock, wine, thyme, saffron, and chilli
powder. Season with salt and pepper. Cook on P10
for 12 minutes. Add fi sh fi llets and prawns. Cook on
P10 for 7 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
When cooking fi sh, popping sounds may be heard.
This is due to moisture trapped between the fl esh,
particularly with oily fi sh such as salmon and
mackerel. This can be minimised when cooking if
the skin and fl esh is pierced serveral times with a
skewer.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon fresh parsley, chopped
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
1 (440 g) can salmon, de-boned
3
⁄
4
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on P10
for 1 minute. Add fl our and cook on P10 for 1 minute.
Add parsley, pepper, mustard and gradually blend
in milk. Cook on P10 for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and
liquid into sauce. Pour into serving dish and top with
bread crumbs and cheese. Cook for further 4 to 5
minutes on P10 power.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60 g butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook
on P10 for 30 to 50 seconds. Add lemon juice,
parsley and prawns. Cook on P6 for 5 to 7 minutes,
stirring halfway through cooking. Serve in individual
ramekins.
M
ALAY
C
OCONUT
F
ISH
Serves: 4
Ingredients:
1 (400 ml) can coconut milk
1 tablespoon chilli sauce
1 lime zested
5 cm
piece peeled ginger, fi nely chopped
1 tablespoon garam masala
1 tablespoon fi sh sauce
2 tablespoons brown sugar
800 g fi sh fi llets, halved
1
⁄
4
cup fresh coriander leaves
Method:
Mix coconut milk, chilli sauce, lime rind, ginger,
garam masala, fi sh sauce and brown sugar in a 2-
litre dish. Cover and cook on P10 for 8 minutes,
stir halfway through. Add fi sh, ensuring all surfaces
are coated well. Cover and cook on P5 for 6 to 7
minutes, turning fi sh halfway through cooking. Allow
to stand for 5 minutes. Top with coriander leaves.
Bouillabaisse
F00039Y40QP_CB.indd 35F00039Y40QP_CB.indd 35 2011-6-29 15:38:102011-6-29 15:38:10
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