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La Bouillabaisse tahitienne

With Astar

Hello to you all and continuing on with my theme of warming the Nation and wondering through the cook book "Me'a kai" this week I thought wed go to Fiji, then Tahiti

Time: 20 mins
Serves: 4
Cost per serve: $3


20 mussels
1 bag prawns peeled
1 piece white fish chopped
1/2 cup olive oil
4 cloves garlic minced
2 Tbsp finely chopped fresh ginger
1 cup minced onion
1 red and green pepper - finely chopped
1 whole red chilli
2 bay leaves
1 tin chopped tomatoes
Large pinch saffron thread or 2 tsp turmeric powder
1 cup white wine
Salt and pepper
2 cups coconut milk


Wash mussels and put them into a bowl of water in fridge.

Heat oil in a large pot. Add garlic and ginger and when toasted add onions and cook until very lightly browned.

Add capsicum, whole chilli and bay leaves and cook a little more.

Add tomatoes, saffron or turmeric and wine and simmer on low for about 15 minutes.

Season with salt and pepper.

This forms the base and can be refrigerated until required.

To finish:

To base - add shellfish to base and bring to simmer. As soon as they open add prawns and diced fish.

Simmer until just cooked.

Divide the seafood evenly between six bowls.

Bring base back up to heat, add coconut milk, heat through, but don't let boil or it will separate.

(TX: 10 August 2011)