Video: Bouillabaisse – Mexican Style
Posted by Chef Jim on April 7, 2010 | Comments Off
Recipe
4 large tomatoes
2 Tbsp. olive oil
3 cups Spanish or sweet onions, diced
1 bay leaf
1/2 tsp. dried thyme
3 Tbsp. cilantro, minced (for cooking)
3 garlic cloves, minced
1 tsp. coarse salt
2 tsp. crushed red pepper flakes (or to taste)
3 cups water
1/2 pound shrim (jumbo or large)
1/2 pound bay scallops
1/2 pound Monkfish filet, cut into cubes*
1/2 pound Halibut, cut into cubes**
Additional cilantro for garnish
2 Tbsp. freshly squeezed lime juice
1/2 cup Tequila
1/8 cup Triple Sec liqueur
salt and pepper to taste
2 small limes for garnish
Parch tomatoes on a baking sheet in a 450 degree oven until skin is blistered, then peel, seed and chop the tomatoes, reserving the juice.
Heat the olive oil in a large, deep saucepan over medium heat. When the oil is hot add the onions, bay leaf, thyme, minced cilantro, garlic, tomatoes and their juices, salt and dried red pepper flakes. Cook uncovered for about 15 minutes to blend flavors. Add the water and cook uncovered an additional 10 minutes. Add shrimp and cook for 1 minutes. Add scallops and fish cubes and cook another two minutes. Stir in remaining cilantro, lime juice, Tequila and Triple Sec. Season to taste with salt and pepper. Garnish with lime wedges.
* Shark or swordfish may be substituted for the Monkfish
** Cod can be substituted for the Halibut
Tags:Bouillabaisse, Fish Stew, Mediterranean recipes, Mexican Recipes, Scallops, Shrimp, Spanish recipes, Tequila, Triple Sec
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