Bouillabaisse Creole Recipe

R
ani’s Boiullabaisse Creole
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Cooking Time: 70 Minutes. Makes
6 Servings
Ingredients
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1/2 kg crab (any shellfish can be used)
1 kg prawns
1 kg white fish, cut into cubes
1/2 kg clams or mussels
5oo ml coconut milk
500 ml fish broth
2 tomatoes, chopped
1 golden shallot, sliced
1 teaspoon turmeric powder
2 teaspoons grated ginger
3 cloves, crushed garlic
1 g saffron threads (optional)
2 stalks lemongrass, bruised
5 sprigs thyme
Salt and Pepper to taste
10-12 curry leaves
4-5 red chillies, sliced
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1 tablespoon vegetable oil
Cooking Instructions
Clean crab, rinse thoroughly and cut into pieces. Remove shells from prawns
and devein them. Rice clams or mussels well and remove any beards that may
remain.
Heat the fish broth with the shells from the prawns and allow to simmer for
about 30 minutes, Add water when necessary and strain to remove shells.
Mix prawns and fish cubes with turmeric powder and set aside.
Heat oil in pan, sauté shallot for about 5 minutes. Add curry leaves, ginger,
garlic, chillies and chopped tomatoes and cook for a further five minutes. Add
thyme, stir well and add crab. Stir well, add lemongrass, saffron, fish broth
and coconut milk . After about five minutes, add remaining seafood and cook
until fish, crab and prawns are cooked and clams or mussels are opened.