The dinner edit 102

Steamed Seabass Bouillabaisse

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

1 serving · 8 ingredients · 5 steps

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Steamed Seabass Bouillabaisse, plated and ready to serve. — The finished recipe. Steamed Seabass Bouillabaisse

Ingredients 1 to 6 for steamed seabass bouillabaisse arranged separately on a dark worktop. — Ingredients 1 to 6. 50g Potato. 50g Carrots. 50g Zucchini. 15g (1 tbsp) Olive oil. 200g Seabass. 1 pinch Saffron

Ingredients 7 to 8 for steamed seabass bouillabaisse arranged separately on a dark worktop. — Ingredients 7 to 8. 2g (1 tsp) Cumin. 200ml Fish broth

Steamed Seabass Bouillabaisse, preparation step 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. — Step 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.

Steamed Seabass Bouillabaisse, preparation step 2: Sprinkle in the cumin and stir to coat the vegetables. Add the sliced zucchini and cook for another 2 minutes. — Step 2. Sprinkle in the cumin and stir to coat the vegetables. Add the sliced zucchini and cook for another 2 minutes.

Steamed Seabass Bouillabaisse, preparation step 3: Pour in the fish broth and add the saffron threads, letting the broth bloom to a deep golden colour. — Step 3. Pour in the fish broth and add the saffron threads, letting the broth bloom to a deep golden colour.

Steamed Seabass Bouillabaisse, preparation step 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. — Step 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.

The finished steamed seabass bouillabaisse. — Step 5. Ladle the saffron broth and vegetables into a bowl and place the steamed seabass on top.

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