Fish Tea (Caribbean Bouillabaisse)

By á-170456

Ingredients

• 4 tablespoons butter
• 1 medium onion diced small
• 4 scallions sliced (separate green and white)
• 6 garlic cloves crushed
• 4 sprigs thyme
• 2 bay leaves
• 6 cups Fish Stock - (to 8) (see recipe)
• 2 large Yukon gold potatoes peeled, large-diced
• 1 1/2 cups butternut squash large diced
• 1 chayote diced
• 1 Scotch Bonnet pepper whole
• 2 tile fish steaks, 1" thick
• 3 black sea bass - (1 lb ea) filleted, and cut into 2" pieces, save bones for stock
• 3 red snappers - (1 lb ea) filleted, and cut into 2" pieces, save bones for stock
• 1 pound sweet water prawns with heads
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup chopped cilantro

Details

Servings 8

Preparation

Step 1

In a large braiser over medium heat melt butter; add onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 minutes then add fish stock, raise heat and bring to a simmer. Add potatoes, squash, chayote, Scotch Bonnet pepper, and a little salt.

When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to 15 minutes. Sprinkle scallion greens and cilantro over top and serve.

This recipe yields 8 to 10 servings.