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– 43 –
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
tomato pieces
½ cup tomato paste
4 cups hot fi sh stock
⅓ cup dry white wine
1 tablespoon fresh thyme leaves
½ teaspoon saffron powder
1 teaspoon chilli powder
freshly ground black pepper
salt
500
g
fi rm fi sh fi llets, chopped
500
g
green prawns 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 8 to 10 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
T
OMATO
B
ASIL
M
USSELS
Serves: 4
Ingredients:
1
kg
fresh mussels
¼ cup water
1 tablespoon olive oil
1 leek, sliced
1 clove garlic, crushed
1 (425
g
) can tomato pieces
1 tablespoon tomato paste
½ teaspoon oregano
2 tablespoons chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for
2 minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10 for
3 to 4 minutes. Add mussels. Cover and cook on P10
for 2 to 3 minutes. Serve immediately.
O
YSTERS
K
ILPATRICK
Makes: 12
Ingredients:
2 rashers bacon fi nely chopped
1 tablespoon worcestershire sauce
2 teaspoons lemon juice
1 tablespoon barbecue sauce
12 oysters in shell
Method:
Spread bacon onto a dinner plate. Cover with
paper towel and cook on P10 for 2 to 3 minutes.
Mix together worcestershire sauce, lemon juice
and barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
P10 for 1 to 1½minutes. Serve with drinks or as an
entree.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750
g
Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
¼ cup white wine
¼ cup fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
F0003BQ60QP_CB_00_160531.indd 43F0003BQ60QP_CB_00_160531.indd 43 2016/8/18 13:07:462016/8/18 13:07:46
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