Fish Tea Food

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FISH TEA (CARIBBEAN BOUILLABAISSE)



Fish Tea (Caribbean Bouillabaisse) image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 17

4 tablespoons butter
1 medium onion, small dice
4 scallions, sliced; separate green and white
6 garlic cloves, crushed
4 sprigs thyme
2 bay leaves
6 to 8 cups fish stock, recipe follows
2 large Yukon gold potatoes, peeled and large-diced
1 1/2 cups butternut squash, large dice
1 chayote, diced
1 Scotch Bonnet pepper, whole
2 (1-inch thick) tile fish steaks
3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones
3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones
1 pound sweet water prawns, with heads
Salt and fresh ground pepper
1/4 cup cilantro, chopped

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



Fish Tea image

Tourists in the local fish market often reject the fish head with a shudder, but local people pounce on it, knowing the tasty and nourishing "tea' it will make. From Caribbean Cooking for Pleasure, Mary Slater.

Provided by jenny butt

Categories     Clear Soup

Time 1h

Yield 1 pot, 4-5 serving(s)

Number Of Ingredients 13

2 teaspoons chopped thyme
2 teaspoons chopped parsley
2 teaspoons chopped chives
1 ounce butter
1 large fish head, cleaned, eyes in tact (or more to taste)
2 pints water
1 1/2 teaspoons salt
1 onion, chopped
3 medium sized potatoes, peeled & diced
2 cloves
1/4 teaspoon pepper
1 teaspoon chopped chives
1 teaspoon chopped parsley

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.

Nutrition Facts : Calories 186.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 928.6, Carbohydrate 30.9, Fiber 4, Sugar 2.5, Protein 3.6

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