FOOD

White Bouillabaisse

A creamy French seafood stew perfect for a chilly day.

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FOOD

White Bouillabaisse

A creamy French seafood stew perfect for a chilly day.

Ingredients

  • 1/4 fillet Spanish mackerel
  • 2 fillets cod
  • 4 prawns
  • 1 onion
  • 1 large potato
  • 40 grams butter
  • 100 milliliters white wine
  • 150 milliliters water
  • 100 milliliters heavy cream
  • 1 teaspoon bouillon granules
  • 1/3 teaspoon salt
  • White pepper
  • Chopped parsley

Steps

  1. Cut Spanish mackerel and cod into chunks. Peel and devein shrimp. Thinly slice onion. Peel and cut the potato into wedges and place in water to remove excess starch.
  2. In a frying pan, melt butter over medium heat. Saute onions over low heat until translucent. Add in potato and cook to coat with the butter. Add in white wine, water and bouillon and simmer over medium heat.
  3. Once potatoes are cooked, add the fish and prawns in and cook over high heat. Once fish is cooked through, add in cream. Season with salt and pepper and serve with a sprinkling of chopped parsley.

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