Menu
+

Soup Base Preparation

Bouillabaise Preparation

  • Red Onions, chopped 80.0 g
  • Carrots, cut into ¼ inch rounds 100.0 g
  • Red or Green Bell Peppers, cut into 1 inch squares 100.0 g
  • Celery, cut into ¼ inch slices 60.0 g
  • Crabs, cleaned and cut in half 2.0 pc
  • Prawns, trimmed and deveined 12.0 pc
  • Mussels, trimmed and cleaned 8.0 pc
  • Clams, cleaned 8.0 pc
  • Squid Rings 90.0 g
  • Evaporated Milk 240.0 ml
  • Knorr Shrimp Powder 10.0 g
  • Fresh Cracked Black Pepper
  1. Soup Base Preparation

    10 minutes
    • Combine the Knorr Cream of Mushroom Soup Base and water in a pot.
    • Mix very well until fully-dissolved. Place the pot over medium flame. Stir the mixture until thick.
  2. Bouillabaise Preparation

    15 minutes
    • Add the vegetables and simmer for 5 minutes.
    • Add all the seafood and simmer for 7 minutes. Discard any shellfish that didn’t open.
    • Stir-in the evaporated milk and Knorr Shrimp Powder.
    • Stir-in the Knorr Concentrated Chicken Liquid Seasoning.
    • Finish with black pepper. Serve hot.