Bouillabaisse Recipe
Ingredients
| Large onions- 2, chopped | ||
| Garlic | 2 Clove (5gm) | |
| Flour | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Tomato pulp- 2 cups | ||
| Water | 2 Cup (16 tbs) | |
| Cloves | 2 | |
| Bay leaves | 3 | |
| Sherry | 1/2 Cup (16 tbs) (Curry powder- 1 1/2 teaspoons) | |
| Tabasco sauce- a small amount | ||
| Salt | 1 Teaspoon (Curry powder- 1 1/2 teaspoons) | |
| Fish fillets | 4 Pound (Curry powder- 1 1/2 teaspoons) | |
| Water | 11/2 Quart (Curry powder- 1 1/2 teaspoons) | |
| Mushrooms | 1/2 pound, sliced (Curry powder- 1 1/2 teaspoons) | |
| Hot buttered toast | ||
Directions
MAKING
1.Place the red snapper and red fish, and use in equal amounts
2.In a pan, place the butter, and saute the onions, garlic and flour
3.Now add tomato, 2 cups of water, 4 cloves, bay leaves, curry powder and Tabasco sauce to the pan, and simmer for 30 minutes and add salt too
4.When the ingredients are simmering for 15 minutes add fish and remaining cloves, and sherry to the boiling water
5.When 5 minutes of simmering is left, add mushrooms and sauce to the pan
6.Once simmered completely, remove and let it cool
7.On a large platter, place the toast, and add fish to it also pour sauce over the fish
SERVING
8.Serve with garlic slices of bread, rouille, cayenne pepper
1.Place the red snapper and red fish, and use in equal amounts
2.In a pan, place the butter, and saute the onions, garlic and flour
3.Now add tomato, 2 cups of water, 4 cloves, bay leaves, curry powder and Tabasco sauce to the pan, and simmer for 30 minutes and add salt too
4.When the ingredients are simmering for 15 minutes add fish and remaining cloves, and sherry to the boiling water
5.When 5 minutes of simmering is left, add mushrooms and sauce to the pan
6.Once simmered completely, remove and let it cool
7.On a large platter, place the toast, and add fish to it also pour sauce over the fish
SERVING
8.Serve with garlic slices of bread, rouille, cayenne pepper
Chef
