" Fosphorera" Spanish /Caribbean Fish Boillabaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
All You Need ( 6 Persons)One whole Snapper, 2 fillets Head & Bones (or Grouper, Seabass, Cod, or any white Sea Fish)"2 Red Onions, in fine stripes1 bulk of Garlic1 medium sweet Pepper red in stripes1/2 bulk of leek in stripes1 Carrot in stripes1 large sweet potatoe in stripes3 branches of green celery in stripes1/2 hot Chilli Pepper (quantity depends on typ and own preference..so be careful!!)1 small bunch of fresh Coriander leave, chopped2 Table spoons of Tomato puree3 Table Spoon of Extra Virgin olive Oil1 Tea spoon , saffron2 Table Spoons plain Flour1 Veg Stock cube
When you puchase the snapper or other fish, request to have it cleaned and filets taken off.
The head & bones are for stock
1. Cut all vegetables in fine strips,
Fill a stock pot with 1 liter water add salt and pepper and the stock cube the fish bones and head. Place the garlic bulk ,the way it is, into the water. Add all the cut leftovers from the vegetables, they will all add flavour to your stock
Slowly heat the stock and let it simmer for not more than 30 minutes.
2.Meanwile place the saffron on a clean cuttng board and crush it with the flat side of a knife, place it in a small cup with warm water.
3. Cut the remaining fillets into 6 large chunks each place them aside.
4. remove the galic , and the other veg left overs, ceep the garlic, and stock, bin the rest.
5.In the same po olive oil and vegetable stripes, stirfry them .
6.Add 2 table spoons of tomato purre, ( stir constantly and add the 2 table spoon flour.
7. poor all the stock into vegetable/ tomato mix, and heat up while stiring. The flour should just combine the ingredients and give the sour the texture wanted.
Add the Saffron water.
8. Sqeese the bulk of garlic on the cutting board, it should be soft like a past of natural garlic, Add once again Garlic past and skinns inthe soup in order to gain all its flavour.
9. add the fillets, chop the coriande,r let the the whole soup boil for one last time no longer tan 3 minutes!
Remove the garlic skinns, (you dont want them on the plate.), and serve the Boullabaise on warm plates . Best with crusty garlic bread
Number of Servings: 6
Recipe submitted by SparkPeople user MATTHIAS3.
The head & bones are for stock
1. Cut all vegetables in fine strips,
Fill a stock pot with 1 liter water add salt and pepper and the stock cube the fish bones and head. Place the garlic bulk ,the way it is, into the water. Add all the cut leftovers from the vegetables, they will all add flavour to your stock
Slowly heat the stock and let it simmer for not more than 30 minutes.
2.Meanwile place the saffron on a clean cuttng board and crush it with the flat side of a knife, place it in a small cup with warm water.
3. Cut the remaining fillets into 6 large chunks each place them aside.
4. remove the galic , and the other veg left overs, ceep the garlic, and stock, bin the rest.
5.In the same po olive oil and vegetable stripes, stirfry them .
6.Add 2 table spoons of tomato purre, ( stir constantly and add the 2 table spoon flour.
7. poor all the stock into vegetable/ tomato mix, and heat up while stiring. The flour should just combine the ingredients and give the sour the texture wanted.
Add the Saffron water.
8. Sqeese the bulk of garlic on the cutting board, it should be soft like a past of natural garlic, Add once again Garlic past and skinns inthe soup in order to gain all its flavour.
9. add the fillets, chop the coriande,r let the the whole soup boil for one last time no longer tan 3 minutes!
Remove the garlic skinns, (you dont want them on the plate.), and serve the Boullabaise on warm plates . Best with crusty garlic bread
Number of Servings: 6
Recipe submitted by SparkPeople user MATTHIAS3.
Nutritional Info Amount Per Serving
- Calories: 387.7
- Total Fat: 10.0 g
- Cholesterol: 78.4 mg
- Sodium: 170.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.1 g
- Protein: 47.3 g
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