Panasonic NN-S761, NN-T791, NN-S781 Fish and Shellfish, approx. 500 g, firm fish fillets, chopped

Fish and Shellfish

Bouillabaisse

T	OMATO	B	ASIL M USSELS
Serves: 4
Ingredients:
1	kg		fresh mussels
1⁄4 cup			water
1	tablespoon		olive oil
1			leek, sliced
1			clove garlic, crushed
1	can (440 g)		tomato pieces
1	tablespoon		tomato paste
1⁄2 teaspoon			oregano
2 tablespoons			chopped fresh basil

freshly ground black pepper

Method:

Place mussels and water into a bowl. Cover and

cook on P7 for 3 to 5 minutes. Set aside. Place oil, leeks and garlic into a shallow dish. Cover and cook on P10 for 2 minutes. Stir well and allow to stand. In a 3-litre casserole dish combine tomatoes, tomato paste, oregano, basil and pepper. Mix well. Cook on P10 for 3 to 4 minutes. Add mussels, spooning some of the mixture into the shell to increase the flavour. Cover and cook on P10 for 2 to 3 minutes. Serve immediately.

S MOKED R ED C OD (S)

Serves: 2 to 4

Ingredients:
2 (approx. 500 g)		medium sized smoked
		red cod fillets
1	tablespoon	butter, melted
3	teaspoons	water

freshly ground black pepper

Method:

Place all ingredients in large casserole dish. Cover and cook on P4 for 5 to 6 minutes or until cooked and fish flakes when tested with a fork. Season to taste.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

B OUILLABAISSE

Serves: 4 to 6

Ingredients:
2 tablespoons		olive oil
2		onions, sliced
1		large leek, sliced
4		cloves garlic, crushed
400 g		can tomato pieces
1⁄2 cup		tomato paste
4	cups	hot fish stock
1⁄3 cup		dry white wine
1	tablespoon	fresh thyme leaves
1⁄2 teaspoon		saffrom powder
1	teaspoon	chilli powder
		freshly ground black pepper
		salt
500 g		firm fish fillets, chopped
1	kg	green prawns, peeled

Method:

Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on P10 for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes , tomato paste, fish stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on P10 for 12 to 15 minutes. Add fish fillets and prawns. Cook on P10 for 6 to 8 minutes or until seafood is cooked. Serve

garnished with fresh thyme.

S	ALMON	S	TEAKS WITH	LIME	B UTTER
Serves: 4
Ingredients:
60 g			butter
1			clove garlic, crushed
1	teaspoon		grated fresh ginger
1	teaspoon		grated lime rind
2 tablespoons			lime juice
1⁄2 teaspoon			sugar
500 g-600 g			salmon, steaks
1	tablespoon		chopped fresh parsley

Method:

Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and

coat with sauce. Cover and cook on P5 for 4 to 6 minutes. Stand for 2 to 3 minutes before serving.

Press Fish , then Start . – 38 –