Caribbean Bouillabaisse "Fish Tea"
Votes: 3
Time: 1 hour 45 minutes
Complexity: average
Servings: 8 - 10 as a snack
Complexity: average
Servings: 8 - 10 as a snack
Caribbean Bouillabaisse "Fish Tea" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups large cubed butternut squash
- 2 large golden potatoes, peeled and cut into large cubes
- 1 diced chayote (an exotic, pear-shaped fruit from Latin America in the pumpkin family)
- 1 whole Scotch Bonnet pepper
- 6-8 cups of fish broth
- 2 lopholatilius (ocean fish) steaks, 2.5 cm thick.
- 3 (450g each) black sea bass (Canadian largemouth bass), filleted, cut into 5cm pieces, bones left on
- 3 (450 g each) red snapper or red snapper, fillet, cut into 5 cm pieces, leave the bones
- 450 g of shrimp with heads
- 450 g mussels in shells
- 4 tbsp (60 g) butter
- 1 medium onion, diced into small cubes
- 4 green onions, sliced (white and green parts separated)
- 6 crushed garlic cloves
- 4 sprigs of thyme
- 2 bay leaves
- Salt and freshly ground black pepper
- 1/4 cup chopped cilantro
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Recipes with similar ingredients: butternut squash, potato, red snapper, shrimps, mussels, chili pepper, onions, garlic, thyme, bay leaf, cilantro, black bass, Mexican cucumber, lopholatylus
Cooking the dish according to the recipe:
- In a large sauté pan, melt the butter over medium heat. Add the onion, garlic, white parts of the green onions, thyme, and bay leaves. Sauté for 5 minutes, then add the fish stock, increase the heat, and bring to a boil.
- Add the potatoes, pumpkin, chayote, Scotch bonnet pepper, and a pinch of salt. When the potatoes are tender, begin layering the fish: first the scallops, then the bass, then the scallops, mussels, and shrimp. Season with salt and pepper. Cook the fish until it's firm and begins to fall apart, about 10-15 minutes. Sprinkle with green onions and cilantro and serve.
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