Bouillabaisse Antillaise Recipe
Servings: 1
Ingredients
- 200 gm Snapper Filet
- 200 gm Grouper Filet
- 8 x Tiger Shrimp peeled and deveined
- 12 x Sea Scallops
- 300 gm Fresh Mussels
- 4 whl Fresh water Shrimp (Ouassous) or possibly Langoustines
- 1 tsp Garlic
- 1 c. minced Onion
- 6 x Peeled Whole Roma Tomatoes
- 1 c. minced Celery
- 2 x Christophine (Chayote) cut into quarters Green Plantains peeled and sliced 1/4 in thick
- 2 x Sweet Potatoes sliced 1/2 in thick
- 1 Tbsp. Warm Sauce
- 1 pch Saffron heated in 1 can coconut lowfat milk (Not cream of Coconut) Salt & Pepper to taste
- 1 c. Fish Stock
- 1 c. Heavy Cream
- 1/4 c. Extra virgin olive oil
Directions
- In a large skillet saute/fry the Garlic in the Extra virgin olive oil. Season all of the Fish & Seafood with Salt & Pepper and sear in the Extra virgin olive oil for 2 min.
- Remove the Shrimp and Scallops and set aside.
- Add in all of the vegetables. Sear for 2 min. Add in the Fish Stock, Coconut Lowfat milk & Saffron, Heavy Cream & Warm Sauce. Put the fresh water Shrimp on top. Simmer gently covered for 15 min. Add in the Mussels, Scallops & Shrimp 1 minute before serving.
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