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  • Fish Tea (Caribbean Bouillabaisse)

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    Fish Tea (Caribbean Bouillabaisse)
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 Tbsp. butter
    • 1 med onion diced small
    • 4 x scallions sliced (separate green and white)
    • 6 x garlic cloves crushed
    • 4 sprg thyme
    • 2 x bay leaves
    • 6 c. Fish Stock - (to 8) (see recipe)
    • 2 lrg Yukon gold potatoes peeled, large-diced
    • 1 1/2 c. butternut squash large diced
    • 1 x chayote diced
    • 1 x Scotch Bonnet pepper whole
    • 2 x tile fish steaks, 1" thick
    • 3 x black sea bass - (1 lb ea) filleted, and cut into 2" pcs, save bones for stock
    • 3 x red snappers - (1 lb ea) filleted, and cut into 2" pcs, save bones for stock
    • 1 lb sweet water prawns with heads Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. minced cilantro

    Directions

    1. In a large braiser over medium heat heat butter; add in onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 min then add in fish stock, raise heat and bring to a simmer. Add in potatoes, squash, chayote, Scotch Bonnet pepper, and a little salt.
    2. When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish till hard and flakes to the touch, about 10 to 15 min. Sprinkle scallion greens and cilantro over top and serve.
    3. This recipe yields 8 to 10 servings.

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