55
Cooking Guide
Tomato Basil Mussels
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/
4
teaspoon
oregano
2 tablespoons
chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and cook on
Medium High for 3 to 5 minutes. Set aside. Place oil, leeks and
garlic into a 3-litre dish. Cover and cook on HIGH for 2
minutes. Stir well, add tomato, tomato paste, oregano, basil
and pepper. Mix well. Cook on HIGH for 3 to 4 minutes. Add
mussels. Cover and cook on HIGH for 2 to 3 minutes. Serve
immediately.
Boullabaisse
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
saffron powder
1/
2
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 HIGH 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 HIGH
for 12 to 15 minutes. Add fish fillets and prawns. Cook on HIGH
for 6 to 8 minutes or until seafood is cooked. Serve garnished
with fresh thyme.
Mediterranean Fish Bake
Serves: 4
Ingredients:
3 tablespoons
extra virgin olive oil
juice of
1/
2
lemon
100 g
Green basil pesto sauce
salt and pepper
600 g
perch fillets
700 g
new potatoes
2
medium red onions
1
red capsicum, seeded
1
yellow capsicum, seeded
2
cloves garlic, crushed
100 g
black olives, chopped
Lemon wedges to serve
Method:
Mix 1 tablespoon olive oil, lemon juice, pesto and seasoning
together. Spread over fish and leave to marinate in the
refrigerator for 1 to 2 hours.
Preheat the oven on Convec. 220°C + Grill 2. With glass
turntable, metal tray and low rack in position.
Cut vegetables into even sized 3 cm pieces and toss with the
garlic and extra oil. Place in an ovenproof shallow dish and
cook on Convec. 220°C + Grill 2 for 30 minutes. Turn halfway
through. Scatter the black olives over the vegetables. Place the
fish and marinade on top of the vegetables. Cook on
Combination: Convec. 220°C + Grill 3 + Medium Micro Power
for 20 minutes or until cooked through.
Fish and Shellfish
Fish and Shellfish