Fish Tea Food

FISH TEA (CARIBBEAN BOUILLABAISSE)

Steps:

• 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 to15 minutes. Sprinkle scallion greens and cilantro over top and serve.

FISH TEA

Steps:

• Fry chopped herbs in butter, without allowing them to brown.
• Add the fish head, water & salt.
• Bring to the boil in a large saucepan.
• Skim, add vegetables & cloves & pepper.
• Simmer for 35 - 40 minutes, until all the vegetables are soft.
• Remove fish head, skin & bone it, flake the flesh and return to the soup.
• Serve sprinkled with chives & parsley.
• NOTE:.
• For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.