BOUILLABAISSE (TRADITIONAL FISH STEW) Serves
four
Preparation
1. Place onion, garlic and chilli into Themomix bowl and chop 5 sec/speed 6.
2. Weigh/add in all remaining ingredients, except seafood.
3. Cook 20-30 min/Varoma/speed 2 (see Tips)
4. Place Varoma dish into position and add seafood and cover (see Tips)
5. Steam seafood 10-15 min/Varoma/speed 2 (see Tips)
6. Add chopped basil to broth just before serving.
7. Divide broth between individual serving bowls and serve with crusty bread and
lemon wedges.
12 FUNCTIONS
WEIGHING + CHOPPING
+ GRINDING + MIXING +
BLENDING + WHIPPING +
EMULSIFYING + KNEADING
+ CONTROLLED HEATING
+ COOKING + STIRRING +
STEAMING
WALNUT & DATE BLISS BALLS
Approx. 24 balls (keeps refrigerated for 2 weeks)
240g seedless dates
30g walnuts
45g cacao powder
Pinch of salt
Coating options – desiccated coconut,
sesame seeds, cocoa powder, cocoa & chilli
powder, chopped nuts
Preparation
1. Weigh all ingredients into bowl
2. Blend 15-20 seconds/speed 9 (check at
3-5 second intervals until it looks like fine
crumbs)
3. Roll into walnut sized balls and then roll
in coating
4. Refrigerate until firm
TIP! Quality does make a difference to taste,
buy the best quality cocoa powder you can
afford. I recommend Californian Walnuts.
1 brown onion, cut into halves
2 garlic cloves
1 red chilli (deseeded)
4 tomatoes, ripe, cut into halves
1200g fish or chicken stock
100g dry white wine
1 tbsp olive oil
1 pinch saffron
2 tbsp tomato paste
salt & pepper to taste
1500g seafood (mussels, scallops,
firm white fish, bugs, green prawns)
fresh basil – small bunch roughly torn
lemon wedges (to serve)
crusty bread (to serve)
TIP! I add the seafood according to its cooking time and gently remove into
serving bowls as the rest continue to steam. I cook the mussels last, discarding any
that don’t open. All the seafood juices drip through to the bowl and flavour your
broth. If the broth looks thin, remove seafood and keep cooking broth 10-15 min
Varoma/speed 2.
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