Steamed Seabass Bouillabaisse

Make steamed seabass bouillabaisse, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50g Potato
50g Carrots
50g Zucchini
15g (1 tbsp) Olive oil
200g Seabass
1 pinch Saffron
2g (1 tsp) Cumin
200ml Fish broth
Ingredient notes on the recipe page.

METHOD
1. Heat the olive oil in a pan over medium heat. Add the diced potato and carrots and sauté until they begin to soften, about 5 minutes.
2. Sprinkle in the cumin and stir to coat the vegetables. Add the sliced zucchini and cook for another 2 minutes.
3. Pour in the fish broth and add the saffron threads, letting the broth bloom to a deep golden colour.
4. Bring to a gentle simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, season the seabass fillet and steam over simmering water for 6-8 minutes until just cooked through and flaky.
5. Ladle the saffron broth and vegetables into a bowl and place the steamed seabass on top.

Contains fish and celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/steamed-seabass-bouillabaisse

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures