Quick and Easy Bouillabaisse

This is our home version of a bouillabaisse so don't expect any classic bouillabaisse ingredients or techniques. I felt like having seafood tonight but not the usual pan-fried fish or steamed shrimps so I whipped up an old home favorite.

Tonight I used only prawns and squid but for a Sunday lunch we'd add steamed crabs, muscles, clams and fish fillets.

Ingredients:
1/4 Kg prawns - head removed, deveined, shell and tail intact.
2 medium squid bodies - cleaned and cut to rings
1 Tbsp cooking oil
1 carrot - peeled and cut to semi circles
1 white onion - chopped
3 stalks celery - chopped
1/2 packet of Knorr instant cream of asparagus dissolved in
2 c water
salt and pepper to taste

Directions:

1. Saute onions in oil till translucent.
2. Add the celery and carrots. Toss to cook.
3. Add the shrimps and squid with a little water, around 1/2 c, to help cook it.
4. Add the cream of asparagus and cook until the seafood is ready and the soup thickens. Season with salt and pepper.

Enjoy!