Bouillabaisse in Caribbean "Fish Tea" - Detailed recipes with photos.

Bouillabaisse in Caribbean “Fish Tea” – a detailed recipe cooking. Photo of the dish: ШерилSmith Time: 1 hour. 45 minutes Difficulty: medium Servings: 8 – 10 in as snacks Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.5 tbsp. chopped muscat squash
2 large, peeled and diced tubers golden potato
1 diced chayote (exotic Latin fruit America, pear-shaped pumpkin family)
1 whole Jamaican Scotch Bonnet Pepper
6-8 Art. fish stock
2 steaks of lofolatilus (ocean fish), 2.5 thick cm.
3 (450 gr.) Black sea bass (Canadian large-breasted perch), separate the fillet, cut it into 5 cm pieces, bones to leave
3 (450 gr.) Red beriks or sea bass (red snapper), separate the fillet, cut it into 5 cm pieces, bones to leave
450 gr shrimp with head
450 gr mussels in the shells
4 tbsp. l (60 gr.) Butter
1 medium onion chopped into small cubes the size
4 chopped stalks of green onions (white and green parts separately)
6 crushed cloves of garlic
4 sprigs of thyme
2 bay leaves
Salt and freshly ground black pepper
1/4 Art. chopped cilantro

Recipes with similar ingredients: nutmeg pumpkin, potato, red snapper, shrimp, mussels, chili peppers, onions, garlic, thyme, bay leaf, cilantro, black bass, Mexican cucumber, lofolatilus

Recipe preparation:

In a large saucepan, simmer over medium heat. butter. Put onions, garlic, white parts of green onions, thyme and bay leaves. Fry for 5 minutes, then add fish broth, increase heat and bring the broth to a boil.
Put potatoes, pumpkin, chayot, Scotch Bonnet pepper and add some salt. When the potatoes are soft, start lay fish out: first lofolatilus, then perch, then berix, mussels and shrimp. Add salt and pepper. Cook fish while it will not become dense and will not begin to disintegrate into fibers, approximately 10-15 minutes Sprinkle with green onions and cilantro and serve.