Smoked Recipes

BOUILLABAISSE WITH BAGOONG (Fish or Shrimp Paste) 😋👌



Classic French Seafood Stew with my own Special Ingredients. This is the first Recipe of Bouillabaisse with Philippine ingredient added.

Ingredients:

Seafood Broth:

Olive oil or butter
1 onion, cut into small cubes
1 carrot, cut into small cubes
2 celery stalk, cut into small cubes
1 leek, white and light green parts only, thinly sliced
Scallions, thinly sliced
6 garlic cloves, thinly sliced
4 ounces tomato paste
1 tomato, cut into small cubes
Smoked Paprika
Cayenne pepper
Allspice
1 cup dry white wine
1/2 tablespoons saffron
4 cups water
2 – 3 tbs Bagoong (Fish or Shrimp Paste)

Bouillabaisse:

Zest of 1/2 an orange
Zest of 1/2 a lemon
2 (7-ounce) cod fish or skinless red snapper fillet (or any white fish)
8 large shrimp (about 8 ounces)
Squid
Mussels
Salt and pepper to taste

Sides Ingredients:

Chopped parsley
Extra-virgin olive oil
Toasted baguette slices
Rouille

Rouille:
Purée until smooth 1 red bell pepper, roasted, peeled. 1 roasted hot red chile pepper or ground cayenne pepper, to taste. 1 T. fresh lemon juice
1 small garlic clove, peeled
¼ cup fresh breadcrumbs or finely chopped almonds
¼ cup fresh parsley leaves
½ t. (or to taste) fine sea salt
1/3 cup extra-virgin olive oil
Slowly add olive oil while processing to form paste. Reserve.

Procedure:

In a large saucepan over medium-high heat, heat the oil or butter. Add the shrimp shells, onion, garlic, leeks, carrot and celery, chopped tomatoes and saute, stirring occasionally, for 5 minutes. Add the bay leaves, saffron, smoked paprika, allspice and cayenne pepper. Add the wine and cook until reduced by half, then add cold water, the tomato paste, scallions, parsley. Bring to a boil, reduce the heat to medium low and simmer for 45 minutes.

Working in batches if necessary, transfer seafood broth to a blender. Process until smooth.

Pour seafood broth through a fine wire-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Combine seafood broth, orange zest, and lemon zest in a large casserole. Bring to a simmer over low.

Add the seafood, cook until just cooked through, about 5 minutes.

Remove from heat; taste and adjust seasoning. Garnish with chopped parsley. Serve with toasted baguette slices and rouille.

Bon Appetit! 👌

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