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Fish and Shellfish
Bouillabaisse
T
OMATO
BASIL MUSSELS
Serves: 4
Ingredients:
1 kg fresh mussels
1
⁄4 cup water
1 tablespoon olive oil
1 leek, sliced
1 clove garlic, crushed
1 can (440 g) tomato pieces
1 tablespoon tomato paste
1
⁄2 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 3 to 5 minutes. Set aside. Place oil,
leeks and garlic into a shallow dish. Cover and cook
on P10 for 2 minutes. Stir well and allow to stand. In
a 3-litre casserole dish combine tomatoes, tomato
paste, oregano, basil and pepper. Mix well. Cook on
P10 for 3 to 4 minutes. Add mussels, spooning some
of the mixture into the shell to increase the flavour.
Cover and cook on P10 for 2 to 3 minutes. Serve
immediately.
S
MOKED RED COD (S)
Serves: 2 to 4
Ingredients:
2 (approx. 500 g) medium sized smoked
red cod fillets
1 tablespoon butter, melted
3 teaspoons water
freshly ground black pepper
Method:
Place all ingredients in large casserole dish. Cover
and cook on P4 for 5 to 6 minutes or until cooked
and fish flakes when tested with a fork. Season to
taste.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Fish, then Start.
B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons olive oil
2 onions, sliced
1 large leek, sliced
4 cloves garlic, crushed
400 g can tomato pieces
1
⁄2 cup tomato paste
4 cups hot fish stock
1
⁄3
cup dry white wine
1 tablespoon fresh thyme leaves
1
⁄2 teaspoon saffrom powder
1 teaspoon chilli powder
freshly ground black pepper
salt
500 g firm fish fillets, chopped
1 kg green prawns, peeled
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, fish
stock, wine, thyme, saffron, and chilli powder. Season
with salt and pepper. Cook on P10 for 12 to 15
minutes. Add fish fillets and prawns. Cook on P10 for 6
to 8 minutes or until seafood is cooked. Serve
garnished with fresh thyme.
S
ALMON STEAKS WITH LIME BUTTER
Serves: 4
Ingredients:
60 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2 teaspoon sugar
500 g-600 g salmon, steaks
1 tablespoon chopped fresh parsley
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 4 to 6
minutes. Stand for 2 to 3 minutes before serving.