Sharp R-380D

29
BOUILLABAISSE Serves 8
6 mussels
750 g scallops
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil
1 onion, finely chopped
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM
HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes
on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.
SQUID IN TOMATO AND WINE SAUCE Serves 6
500 g squid tube
1
/2 teaspoon meat tenderiser
(optional)
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.
2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
HIGH.
4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until
squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.
AVOCARDO SCALLOPS Serves 4
4 avocardos, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith Apple
1
/2 teaspoon cumin
1
/2 teaspoon coriander
1
/2 teaspoon turmeric
1 tablespoon flour
1
/2 cup cream
1 tablespoon fresh chives, chopped
2 tablespoons mozzarella cheese, grated
1 teaspoon paprika
Lemon juice
1. Halve avocardos, remove seed and brush with lemon juice to prevent
browning.
2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.
Cover and cook for 5-6 minutes on HIGH.
3. Stir in cream, blending well.
4. Add the scallops to the mixture and cook for a further 14-16 minutes on
MEDIUM. Stir during cooking and after cooking.
5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.
6. Cook for 1 minute on HIGH or until cheese has melted.
7. Garnish with Chives, serve hot.
1 clove garlic, crushed
410 g can tomato purée
1
/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
1 clove garlic, crushed
1
1
/2 cups fish stock
425 g can tomatoes, puréed
1
/2 cup white wine
2 tablespoons tomato paste
1
/4 teaspoon turmeric
grated rind of 1 lemon
salt and pepper
basil