(Scorpion Fish)...taste of Ocean delight….even if you are not in Cap d’Antibes………
.…If you have some Scorpion fish from the Mediterranean deep waters or maybe some other little fish from the Scorpaenidae family around the kitchen, olive oil, saffron, fennel, leeks, garlic, Pernod, dry Muscadet,and some more fish – red snapper, blue mouth, grouper, sea bass, mahi-mahi, conger eel and shark…..well, you also need……..a lot of time (approximately 4 hours) because we are talking about
Bouillabaisse…..from the Coastal Regions of Provence, France
.…If you have some Scorpion fish from the Mediterranean deep waters or maybe some other little fish from the Scorpaenidae family around the kitchen, olive oil, saffron, fennel, leeks, garlic, Pernod, dry Muscadet,and some more fish – red snapper, blue mouth, grouper, sea bass, mahi-mahi, conger eel and shark…..well, you also need……..a lot of time (approximately 4 hours) because we are talking about
Bouillabaisse…..from the Coastal Regions of Provence, France
.
We have heard since childhood that you should experience your Bouillabaisse in Marseilles and if the fish is not fresh from the Mediterranean – do not attempt it – well, it comes to those days when you are to tired to fly around the world (for a week or so) why not try it wherever you are…..it is proven that some places are just as excellent as well….. what about your own kitchen? …take your time and pay attention to detail - pick your fish with care………the uniqueness is your own spices from your spice garden………
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You need the fillets, heads, carcasses and tails - cut it all to approximately 4 x 3 - inch pieces...
Wash the fish in cold water - Melt the butter over medium heat , cook the onions about 4 to 6 minutes - just to soften them, heads, add the fish heads and bones add the cold water and 1 garni + white whine.Bring to a boil and then let simmer (on low heat) for approximately 2 hours.
The strain the fish broth and save the fish broth.
Marinate the fish in a ceramic bowl with 1/4 of the olive oil, half of the garlic, and the saffron treads - keep it in the refrigerator for 2 hours.
15 minutes of stirring over medium heat - in your stockpot - 1/1/4 olive oil, celery, leeks, chopped onions then bring to boil and then let simmer for 40 minutes (low heat), the tomatoes, 1 bouquet garni, the orange zest, and fennel seeds - the fish broth - the saffron stepped in wine - sea salt and pepper.
Ready - bring the broth back to a boil, boil, boil, the oil has to emulsify. Now add the fat/oily fish and boil for 8 minutes then add the white fish an boil, boil, boil for another 6 minutes - make sure there is enough water to cover the fish...
Mix Pernod and the tomato paste....
Remove the fish from the pot and transfer it to a deep nice platter - cover it...to keep warm - garnish the platter with some fresh Rosemary
A soup terrine for the fish broth - make sure to strain it first...and finish it of with adding the Pernod/paste mixture.
Make some Sauce rouille ........
...Ready to Serve....
A Travellers (variation) Bouillabaisse...
10 pounds of (white- fish), red snapper, monk fish, halibut, grouper
5 pounds of (fat/oily fish), sea bass,eel, mahi-mahi, bluefish (here add some fresh lobster.....we need that lobster)
5 tbs of unsalted butter
2 sliced medium size onions
2 finely chopped large onions
2 bouquet tied in a cheese cloth consisting of - 12 peppercorn, 6 sprigs of thyme, 1 bay leaf, 4 sprigs of fresh cilantro
1 cup of dry wine
1 1/2 cups extra virgin oil (the best you can afford)
8 finely chopped garlic cloves
Pinch of saffron threads, crumbled stepped in 1/4 cup hot water
3 to 4 finely chopped stalks of celery
3 thinly length wise sliced leeks
2 pounds of plum tomatoes - peeled, seeded and chopped
1 strip orange zest
1 tbs fennel seed
1/2 teaspoon saffron treads in 1/4 cup dry white wine
sea salt and freshly grounded black pepper to your taste
2 tbs tomato paste
2 tbs Pernod
1/2 cup chopped cilantro
Serve with some thin sliced potatoes with olive oil and Rosemary and oregano (or herbs the Provence) (bake in the oven) to be served with the fish)
You need the fillets, heads, carcasses and tails - cut it all to approximately 4 x 3 - inch pieces...
Wash the fish in cold water - Melt the butter over medium heat , cook the onions about 4 to 6 minutes - just to soften them, heads, add the fish heads and bones add the cold water and 1 garni + white whine.Bring to a boil and then let simmer (on low heat) for approximately 2 hours.
The strain the fish broth and save the fish broth.
Marinate the fish in a ceramic bowl with 1/4 of the olive oil, half of the garlic, and the saffron treads - keep it in the refrigerator for 2 hours.
15 minutes of stirring over medium heat - in your stockpot - 1/1/4 olive oil, celery, leeks, chopped onions then bring to boil and then let simmer for 40 minutes (low heat), the tomatoes, 1 bouquet garni, the orange zest, and fennel seeds - the fish broth - the saffron stepped in wine - sea salt and pepper.
Ready - bring the broth back to a boil, boil, boil, the oil has to emulsify. Now add the fat/oily fish and boil for 8 minutes then add the white fish an boil, boil, boil for another 6 minutes - make sure there is enough water to cover the fish...
Mix Pernod and the tomato paste....
Remove the fish from the pot and transfer it to a deep nice platter - cover it...to keep warm - garnish the platter with some fresh Rosemary
A soup terrine for the fish broth - make sure to strain it first...and finish it of with adding the Pernod/paste mixture.
Make some Sauce rouille ........
...Ready to Serve....
.
The culinary experience builds culture bridges and more understanding for other cultures...it is here we sit down and talk about life, philosophy, arts, travels, music....foods....."this taste like...I remember an evening when we were in.....Southern France...let me tell you...this story"....we smile, laugh, toast, and feel good, life is beautiful.........
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&
more music
close your eyes for two minutes........and listen..
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