Bourride - Constance Epehelia Mahe
Onion chopped =1 cup
4 garlic gloves peel and paste
1 tea spoon ginger paste
Tomato paste =2tb spoon
Dry white wine = 1 cup
Crab bisque 4 cups
Bouquet garnish= thyme, parsley, leek, celery
Fish sauce 100 ml
Fresh tomato 2 medium, chopped
300g Mix sea food = black mussel, half mussel, clam, white fish, prawns, flipper lobster
Salt and pepper
Juice of one lemon
Creole Curry sauce 200 ml
Turmeric powder 10 gm.
Fresh cream 200 ml
Coconut milk 200 ml
Salted butter 100gm
Sunflower oil 2 tbsp
Place a large sauce pan on a medium heat add the oil, butter , onion and turn the heat to a medium high stir constantly with a cooking spoon, until the onion is golden brown.
Return the heat to medium and add the ginger, garlic, tomato paste and continued to stir.
Season the mix seafood with salt and pepper, lemon juice cover with a plastic wrap and set aside or in a chiller.
In the pan add wine ,fresh tomato , bisque ,fish sauce , curry sauce bring to boiling piont for one minute and turn down the heat let simmer .
For last add the mix seafood to the pan together with the bouquet garnish and continued to let it simmer for two minute , remove the bouquet garnish add the cream , coconut milk correct seasoning and served right away .