Tropical Bouillabaise Paysanne
This is my Caribbean style of Bouillabaise that I enjoy in many occasions with family and friends and a glass or many glasses of White wine or Rose.
Equipment:
Roasting pan
Mortar and pestle
Ingredients:
1 large red snapper
1 pound conch meat
6 blue crabs
6 crawfishes
½ pound scallops
½ pound large shrimp
3 medium size lobster tails
½ pound clams
½ pound mussels
1 pound cherry tomatoes
4 celery sprigs and 2 medium carrots (for broth)
2 cups water
1/3 cup rum
2 cloves of Garlic (to marinate fish)
2 sprigs of Thyme (1 for fish and 1 for broth)
1 tsp lemon zest
Juice of half a lemon
Extra virgin olive oil
coconut oil for drizzle
1/4 cup coconut milk
1 tbs parsley, finely chopped
1 tsp saffron
1 tbs dill, finely chopped
1 tbs butter
Method:
For the broth:
Place water, carrots, and celery in a small saucepan. Bring to a boil over medium heat. Allow to reduce to about 1/12 cup. Set celery-carrot broth aside.
Clean fish well.
Smash garlic, thyme in a mortar pestle, add salt, pepper and hot pepper sauce. Mix well and pour mixture over clean fish. Allow to marinate for less than 5 minutes.
Pat dry with paper towel, flour the fish inside and out; deep fry in a frying pan over medium high heat for about 8-10 minutes. Set aside.
Clean and wash shrimps, conch, and blue crabs well; set aside blue crabs. Cut lobster tails in half, drizzle with olive oil, add paprika, light salt and pepper. Grill shrimp, lobster and conch in a cast iron grill pan for about 3 minutes each side. Remove shrimp and lobster tails, cut the conch to small pieces and set aside.
Heat the extra virgin oil in a large saucepan, sautee the scallops; remove from saucepan and set aside.
Sautee the garlic, add mussels, clams, blue crabs and craw fishes to sauce pan, stir. Add Barbancourt Rhum, allow alcohol to evaporate, add butter, coconut milk and the celery-carrot broth. Let simmer for about 7-10 minutes or until shells are opened, remove from heat.
Preheat oven to 400 degrees.
Transfer and bring all the seafoods to a roasting pan, with the whole fried fish on top. Add cherry tomatoes, adjust seasonings, drizzle some coconut oil over the seafoods.
Place pan in oven, allowing all the seafoods to masserate in the sauce and come together for about 4 minutes. Sprinkle chopped dill lemon zest over bouillabaisse, and squeeze some lemon juice.
Suggested: Remove from oven to serve hot with Jasmine rice or dried mushroom rice.
