BAGO BOUILLABAISSE

We have taken it and made it our own; even thou it is far from home because the roots of this dish came from the southern part of France, the ingredients of fresh sea food has a much higher quality and freshness in Tobago. As it is a fish stew for fishing folk.

thu8yyw4yl

FISH STOCK
fish bones
1 onion
1 carrot
200g snapper filet
200g grouper filet
12 shrimp peeled and cleaned
12 scallops
300g fresh mussels
8 fresh water shrimp
¼ globe of garlic
6 large tomatoes and 2 onions
½ whole celery
plantains peeled
2 sweet potatoes
½ tbs hot sauce
1 pinch saffron
1 can coconut milk
salt
pepper fresh ground
1 cup fish stock
1 cup thick cream
¼ cup olive oil or corn oil
1 lemon

thf7c4pfno

You can make your own fish stock by boiling fish bones and small fish in enough water to cover plus a pinch of salt and pepper. Add a small chopped onion and a chopped carrot. After simmering for 30 minutes, filter the stock through a very fine sieve.  Do not worry if you can not find some of the fish ingredients – this is a soup originally made to feed the poor in Marseilles and was made with any fresh fish. To peal the tomatoes, get a pot of boiling water, put them into the water for 2 minutes – this should loosen the skin so that it peels off – do not burn your fingers – use a fork.

In a large frying pan heat the olive oil (or corn oil). Peel and chop the garlic and the onions, sauté the garlic in the oil – then remove; then sauté the onions – then remove. Season all of the fish & seafood with salt & pepper and sear in the same olive oil until sealed and starting to turn golden. Remove the shrimp and scallops and set aside. Add the garlic and onions with all of the chopped vegetables and sear for 2 minutes.  Heat a pinch of saffron in 1 can coconut milk – (not cream of coconut).  Add the fish stock, coconut milk with saffron, thick cream and hot sauce. Put the fresh water shrimp on top. Simmer gently covered for 15 minutes. Add the mussels, scallops and shrimps 1 minute before serving. Squeeze juice of lemon (or 2 limes) into the soup just before serving. Ensure you have big chunks of bread to mop up your plate.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s