Fish Tea (Caribbean Bouillabaisse)

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - diced small (medium)
4		Scallions - sliced
		= (separate green and white)
6		Garlic cloves - crushed
4 sections		Thyme
2		Bay leaves
6 cups	1422ml	Fish Stock - (to 8) - (see recipe)
2 cups	292g / 10oz	Yukon gold potatoes - peeled, large-diced (large)
1 1/2 cups	297g / 10oz	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 lb	454g / 16oz	Sweet water prawns - with heads
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

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.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A46) - from the TV FOOD NETWORK

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