Floribbean Fish Stew With A French Twist
From notyourmomma 16 years ago
- 45 minutes to make
- Serves 8
Delightful bowl of fragrant spice and herbs, flavored with vegetables and delicately poached fish and shellfish. Topped with a delicious peppery garlic rouille toast, crunchy and a perfect dipping vehicle for the broth.
Ingredients
- 2 tablespoons of the best olive oil you can afford shopping list
- 1 medium to large leek, cleaned and cut in thin half moons shopping list
- 2 ribs of celery, finely chopped, including the leaves shopping list
- 1 fat bulb of fennel, fronds removed and reserved, shave the fennel bulb on a mandoline as fine as you can get it. shopping list
- 3 cloves of garlic, minced shopping list
- 1/2 cup of hearty red wine, Zinfandel is good shopping list
- 2 cups of fish stock (or one cup of clam juice and one cup of H20 shopping list
- 1 28 oz. can of crushed tomatoes in puree shopping list
- 1 can of mild tomatoes and green chiles (or hotter if you want) shopping list
- 3 strips of lemon rind, studded with one clove each shopping list
- 3 long strips of orange rind shopping list
- one bunch of parsley stems tied together with butcher's twine shopping list
- 1 bay leaf shopping list
- 1/4 teaspoon of salt shopping list
- 1/2 teaspoon of crushed red pepper flakes shopping list
- 8 ounces of medium shrimp, peeled and deveined shopping list
- 8 ounces of crabmeat picked over for cartilage or shopping list
- substitute florida lobster tails, split down the back one for each person shopping list
- 12 ounces of firm white fish fillets, non oily (bass, grouper, snapper, cod) cut in 1 inch thick chunks shopping list
- fresh basil leaves for garnish shopping list
- sweet red pepper Rouille shopping list
- 1 jar of fire roasted red peppers, drained (smallest jar possible) and dried off. You want about 2/3 cup of pepper pieces shopping list
- 5 garlic cloves, (yes, I said five) shopping list
- 1 teaspoon of saffron threads, soaked in 1/8 cup of dry vermouth shopping list
- 10 shakes of your favorite hot sauce (Louisiana is good, Texas Pete is just fine) shopping list
- a generous pinch of cayenne shopping list
- 1 cup of good quality mayonnaise shopping list
- loaf of french baguette or a fine quality cuban bread, cut in 1 inch thick slices and toasted shopping list
How to make it
- In a deep heavy bottom stock pot, heat the oil and wilt the vegetables, leeks, garlic, fennel and celery.
- Add the red wine and stock, bring to a gentle simmer.
- Add tomatoes, including the tomato and chiles.
- Tie the lemon rind, orange rind and parsley stems together with a long piece of twine. Tie the other end of the twine to the a handle on the pot, so you can fish it out easily later on.
- Add the bay leaf, salt and pepper.
- Simmer another 20 minutes or so.
- Ten minutes before you want to eat, layer the shrimp first,, the lobster tails (if you have them) and then the fish chunks.
- Cover and simmer on low until the fish and shrimp are opaque.
- Pull out the bay leaf and the rind and parsley stems and discard.
- Keep the broth warm and covered.
- Make the rouille by blending the fire roasted pepper in a blender or processor, adding the garlic cloves, saffron and wine, along with the hot sauce and finally the mayonnaise. Blend til smooth.
- Serve soup in large soup bowls, topped with a large toast spread with rouille and a garnish of fresh basil leaves.
- Alternate serving suggestions, soup in a deep large soup bowl, top a sprig of basil and with a large spoonful of rouille to be stirred into the broth; have the fresh and untoasted on the side. Tear the piece of bread in chunks for dipping.
People Who Like This Dish 4
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