Skip to Content
icon
×
image

Cape Style Bouillabaisse with Garlic Bread

This seafood soup will satisfy all one’s seafood cravings! Serve with garlic bread spread with prawn butter.
Cape Style Bouillabaisse with Garlic Bread
  • icon
  • icon

You Will Need:

Prawn Butter
  • prawn heads
  • 60 g butter
  • 1 T (15 ml) olive oil
  • 2 cloves garlic, crushed
  • 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
Garlic Bread
  • 1 French loaf, sliced
  • prawn butter (recipe above)
  • 60 g butter, softened
  • 2 cloves garlic, crushed
  • ½ t (2,5 ml) Ina Paarman’s Garlic & Herb Seasoning
Bouillabaisse
  • 1 onion, chopped
  • 1 T (15 ml) olive oil
  • 2 garlic cloves, slivered
  • ½ T (7,5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • a pinch of saffron
  • 1 small red chilli, sliced
  • 1 T (15 ml) flour
  • 3½ cups (875 ml) hot water
  • 3 x 25 g Ina Paarman’s Liquid Fish Stock
  • 2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 100 g kingklip, diced
  • 100 g prawns, shells on (use heads for prawn butter)
  • 100 g calamari rings, fresh or frozen
  • 100 g mussels (frozen works well)
  • chopped parsley

Method:

Prawn Butter

Sauté the prawn heads in butter and oil.

Cover with a lid and simmer very, very slowly for 30 minutes.

Push through a strainer, discard the heads and refrigerate the butter.

Bouillabaisse

Sauté the chopped onion in the oil. Add the fresh garlic, Garlic & Herb Seasoning, saffron, chilli and flour.

Stir-fry over gentle heat to blend the flavours.

Add the water, Fish Stock and Sun-dried Tomato Pesto.

Simmer for 15 minutes.

Prepare in advance. Just before serving bring up to the boil.

Add the kingklip, prawns, calamari and mussels.

Simmer until just done (10 - 12 minutes).

Sprinkle over the parsley. Serve soon.

 

Garlic Bread with Prawn Butter

Spread a mixture of refrigerated prawn butter and softened butter, with the garlic and Garlic & Herb Seasoning over the bread, wrap in baking paper and oven bake at 180 °C for 15 minutes.

Serve with the bouillabaisse.

Cape Style Bouillabaisse with Garlic Bread

This seafood soup will satisfy all one’s seafood cravings! Serve with garlic bread spread with prawn butter.
Cape Style Bouillabaisse with Garlic Bread

You Will Need:

Prawn Butter
  • prawn heads
  • 60 g butter
  • 1 T (15 ml) olive oil
  • 2 cloves garlic, crushed
  • 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
Bouillabaisse
  • 1 onion, chopped
  • 1 T (15 ml) olive oil
  • 2 garlic cloves, slivered
  • ½ T (7,5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • a pinch of saffron
  • 1 small red chilli, sliced
  • 1 T (15 ml) flour
  • 3½ cups (875 ml) hot water
  • 3 x 25 g Ina Paarman’s Liquid Fish Stock
  • 2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 100 g kingklip, diced
  • 100 g prawns, shells on (use heads for prawn butter)
  • 100 g calamari rings, fresh or frozen
  • 100 g mussels (frozen works well)
  • chopped parsley
Garlic Bread
  • 1 French loaf, sliced
  • prawn butter (recipe above)
  • 60 g butter, softened
  • 2 cloves garlic, crushed
  • ½ t (2,5 ml) Ina Paarman’s Garlic & Herb Seasoning

Method:

Prawn Butter

Sauté the prawn heads in butter and oil.

Cover with a lid and simmer very, very slowly for 30 minutes.

Push through a strainer, discard the heads and refrigerate the butter.

Bouillabaisse

Sauté the chopped onion in the oil. Add the fresh garlic, Garlic & Herb Seasoning, saffron, chilli and flour.

Stir-fry over gentle heat to blend the flavours.

Add the water, Fish Stock and Sun-dried Tomato Pesto.

Simmer for 15 minutes.

Prepare in advance. Just before serving bring up to the boil.

Add the kingklip, prawns, calamari and mussels.

Simmer until just done (10 - 12 minutes).

Sprinkle over the parsley. Serve soon.

 

Garlic Bread with Prawn Butter

Spread a mixture of refrigerated prawn butter and softened butter, with the garlic and Garlic & Herb Seasoning over the bread, wrap in baking paper and oven bake at 180 °C for 15 minutes.

Serve with the bouillabaisse.

Basket

Your Basket is Empty