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Home Fish California Farm Fish Stew Bouillabaise

California Farm Fish Stew Bouillabaise

Name: How to cook California Farm Fish Stew Bouillabaise - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 people, 12 pints
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fish Stew Bouillabaise

Now that excellent fish stock can be made from shrimp bouillion cubes, I no longer simmer whole fish overnight. The shrimp bouillion is used to make soup from braised tomatoes, carrots, celery, onion, garlic, potato, fennel, saffron, herbs, all fresh from the garden. Just before serving, frozen white fish, frozen cooked mussels and frozen raw shrimp are added. Served with Sour dough bread with a special sauce called rouille. Follow this 12 pint recipe even if you cook for only two people, so you have all ingredients in each pint portion for freezing.

Ingredient

Food ration :

12 people, 12 pints

Cooking time :

Under 2 hours

Knorr or Maggi shrimp bouillion cubes in 4 quarts of water

2 Tbs

concentrated tomato paste

1/3 cup

ground almonds

Egg yolk

1/2 cup

olive oil

1 Cup

grapeseed oil

2 Tbs

crushed garlic

1 Tbs

fresh lemon juice

Tbs

saffron tea (fresh made or Golchin Liquid Saffron on amazon)

1/2 tsp

coarse Himalayan seasalt

8 strips

sliced, roasted, peeled hot orange Habanero pepper

Sprig

basil

Sprig

fennel fronds

Sprig

thyme

2 cups

ripe tomato chunks, hard cores removed

1 cup

celery stalk chunks, 12 pieces

12 slices

mild onion slices,

1 cup

potato chunks, skin on, 12 pieces

1 cup

carrot slices, 24 rounds

1/2 cup

peeled crushed garlic cloves

Pound

frozen cooked mussels, shell on, 24 shells

Pound

frozen Raw shrimp, 24 shrimp

Pound

fresh white fish or salmon head

leaves

Chopped fresh parsley and italian celery leaves

Cooking instructions

* Step 1

Braise the vegetables. Put olive oil on bottom of pan, medium heat, braise herbs and vegetables according to hardness: first carrots, potatoes, celery, garlic, fennel, thyme, then onion, tomatoes, basil, saffron, lid on, twenty minutes.

* Step 2

Boil 4 quarts of water, add 8 shrimp bouillion cubes, add concentrated tomato paste, bring to rolling boil, simmer.

* Step 3

Pour half the shrimp broth over the braised vegetables. With slotted spoon, divide the braised vegetables over both dutch ovens. Simmer, lid on, 1/2 hour.

* Step 4

Twenty minutes before serving, remove thyme twig, turn broth up to low boil. Add frozen mussels, bring back to boil, about 12 minutes. Add frozen raw shrimp, bring back to boil, about 10 minutes, taste shrimp for doneness when they turn pink. Add fish, bring back to boil. Do not salt or pepper, the rouille sauce will provide.

* Step 5

Make the rouille: roast the red pepper 20 minutes at 450F degrees and peel, destem and deseed, put in food processor with almonds, egg yoke, saffron, garlic, lemon juice, olive oil, pulse till smooth, then drizzle the grapeseed oil till you have a creamy mayo to put on toast. Taste. Now add 1/8th slice of roasted habanero pepper, pulse till well mixed, taste again. Add additional habanero slices one by one, taste, till the rouille is just right. Set aside.

* Step 6

Remove salmon head, save salmon cheeks. With slotted spoon, distribute each type of seafood and vegetables evenly per bowl. Top off with broth. Freeze. To serve, thaw, Slice the bread, put Tbs rouille on top. Enjoy your seafood feast.