Kitchen Guy's
Bouillabaisse

Contact Chef Jim Gray

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Here's what you need:

4 large tomatoes
2 Tbsp. olive oil
3 cups Spanish (sweet) onions, diced
1 small bay leaf, crushed
1/2 tsp. dried thyme
3 Tbsp. cilantro, minced (for cooking)
3 garlic cloves, minced
1 tsp. salt
2 tsp. crushed red pepper flakes (or to taste)
3 cups water

1/2 pound shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound Monkfish fillet (cubed)*
1/2 pound Halibut filet (cubed)**
1/8 cup cilantro, minced (for finishing)
2 Tbsp. freshly squeezed lime juice
1/2 cup Tequila
1/8 cup Triple Sec liqueur
salt and pepper to taste
2 small limes sliced for garnish

 

 


Here's how to make it:

Roast tomatoes until skin is blistered, then peel and seed, coarsely chop and reserve the juice.

Heat olive oil in a large saucepan over medium heat. Add onions, bay leaf, thyme, cilantro, garlic, tomatoes and their juice, salt and dried red pepper flakes. Cook uncovered for about 15 minutes to blend flavors. Add the water and cook, uncovered for another 10 minutes. Next add shrimp and cook for a minute. Add scallops and fish and cook for about 2 minutes longer. Stir in remaining cilantro., lime juice, tequila, triple sec. Season to taste with salt and pepper.

Garnish with lime wedges.

*You can substitute Swordfish for the Monkfish
** You can substitute Cod for the Halibut

Send your questions and comments to me at chefjim@kitchenguy.biz