Bouillabaisse – Simplified Seafood Soup
Lee Kum Kee

Bouillabaisse – Simplified Seafood Soup

Serves 4
starstarstarstarstar
Rate this Recipe

This soup would normally take a long time to make with many ingredients. This version makes it easy using the flavousome essence seafood provided by Lee Kum Kee Soup Base. This simple version of bouillabaisse is very easy to make, all you need to do is select your favourite seafood and dive into the Umami ocean. This seems over the top!

Ingredients

2 Tbsp cooking oil
½ onion, thinly sliced
200g clams in shell, cleaned
12 peeled, raw king prawns, deveined
2 fish fillet, of choice, cut in half
4  small new potatoes, cooked and thickly sliced
2 tomatoes, peeled, seeded, diced
80ml dry sherry
1 pinch saffron threads, soaked in warmed sherry
1 strip  orange zest
1 medium baguette, sliced and toasted

Seasoning

1.5L water

Garnish

A bunch of flat leaved parsley, roughly chopped

Method

1 In a large saucepan, fry the onion in oil until soft. Add tomatoes and orange zest. Cook on medium-high heat then add the sherry and saffron and allow to bubble up.
2 Once the alcohol is evaporated, add the Lee Kum Kee Seafood Soup Base and water.
3 Bring to simmer, then add the seafood to the soup, simmer until cooked.
4 To serve the soup, place the potato at the bottom of warmed bowls, then top with the seafood pour around the soup liquor. Garnish with chopped parsley. Serve the toast on the side.

Tips

1 A la minute
2 Not only the seafood, but the flavorsome broth is also the soul of Bouillabaisse. Stack up the seafood to give more dimensions to your dish.
3 Pouring the soup at the table can avoid the seafood swimming everywhere.
share on facebook
tweet
send email
print
All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.