Ingredients
10 oz. Cooked & peeled cold-water shrimp
14 oz. Greenland turbot
3 snow crab clusters
2 cooked lobsters
22 oz. mussels, aprox. 40 pcs
2 big baking potatoes
14 oz. carrots
1 celery
2 big onion
2 red bell pepper
2 big garlic cloves
1 fennel
2 leeks
1 tbsp tomato paste
Paprika
Saffron
Bay leaves
Thyme
Tip
Add a scoop of sour cream to the bouillabaisse just before serving.
Cooking instructions
A re-interpretation of the classic French fish soup.
Remove the shells from the snow crab and lobster and set the meat aside for later.
Dice all vegetables and sauté them together with tomato paste, paprika, saffron, bay leaves and thyme in a hot casserole until the vegetables gain some colour. Add brandy, reduce quickly and add fish stock. Bring to a boil and season with salt, pepper and lemon juice.
Add the mussels to the bouillabaisse and let them cook for a couple of minutes prior to serving. Cut the Greenland turbot into bite-sized pieces and fry them briefly.
Arrange the cold-water shrimp, snow crab, lobster and Greenland turbot on a pre-heated plate. Pour the piping hot bouillabaisse over the seafood and serve.
Tip
Add a scoop of sour cream to the bouillabaisse just before serving.
