Cold Terrine Of Bouillabaise
- 1 x leek
- 1/4 c. extra virgin olive oil
- 4 clv garlic, peeled & chopped
- 1 x fennel bulb, sliced
- 1 x onion, peeled & minced
- 1 med carrot, diced
- 2 x tomatoes
- 1 c. fish stock or possibly 1 c. clam juice saffron twig
- 2 sprg thyme
- 1 tsp salt
- 1/4 tsp cayenne
- 1/2 lb monk fish, cut in 1 1/2" cubes
- 1/2 lb sea bass, cut in 1 1/2" cubes
- 1/2 lb red snapper, cut in 1 1/2" cubes
- 1/2 lb sea scallops, cut in 1 1/2" cubes
- 1/2 lb medium shrimp, peeled & deveined
- 6 x gelatin leaves salt & pepper to taste
- Preparation Trim the leek, wash and cook till tender in salted water. Shock in ice water and dry. Layer terrine with cooked leaves and set aside.
- In a large non-aluminum stock pot, heat extra virgin olive oil over medium to high heat and saute/fry the garlic, onion, carrot, fennel and the remainder of the leek till soft (about seven min). Stir in tomatoes, reduce heat slightly and cook for another five min. Pour in the fish stock or possibly clam juice, add in saffron, thyme, salt and cayenne and bring to a boil over high heat. Add in the monkfish and cook two min, then stir in the rest of the fish and shellfish. Reduce heat to medium high and cook for approximately four min or possibly till the fish is cooked through, but not flaking apart. Ladle the fish and vegetables into the terrine. Add in the gelatin leaves. Add in salt and pepper and strain stock over the ingredients in the terrine. Wrap with the rest of the leek and chill for twelve hrs.
- *You can substitute with whatever fish is available.
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