Bouillabaisse Antillaise Recipe

• 200 gm Snapper Filet
• 200 gm Grouper Filet
• 8 x Tiger Shrimp peeled and deveined
• 12 x Sea Scallops
• 300 gm Fresh Mussels
• 4 whl Fresh water Shrimp (Ouassous) or possibly Langoustines
• 1 tsp Garlic
• 1 c. minced Onion
• 6 x Peeled Whole Roma Tomatoes
• 1 c. minced Celery
• 2 x Christophine (Chayote) cut into quarters Green Plantains peeled and sliced 1/4 in thick
• 2 x Sweet Potatoes sliced 1/2 in thick
• 1 Tbsp. Warm Sauce
• 1 pch Saffron heated in 1 can coconut lowfat milk (Not cream of Coconut) Salt & Pepper to taste
• 1 c. Fish Stock
• 1 c. Heavy Cream
• 1/4 c. Extra virgin olive oil

1. In a large skillet saute/fry the Garlic in the Extra virgin olive oil.
2. Season all of the Fish & Seafood with Salt & Pepper and sear in the Extra virgin olive oil for 2 min.
3. Remove the Shrimp and Scallops and set aside.
4. Add in all of the vegetables.
5. Sear for 2 min.
6. Add in the Fish Stock, Coconut Lowfat milk & Saffron, Heavy Cream & Warm Sauce.
7. Put the fresh water Shrimp on top.
8. Simmer gently covered for 15 min.
9. Add in the Mussels, Scallops & Shrimp 1 minute before serving.

filet, filet, shrimp, fresh mussels, water shrimp, garlic, onion, tomatoes, celery, christophine, sweet potatoes, warm sauce, saffron, stock, heavy cream, extra virgin olive oil

Taken from cookeatshare.com/recipes/bouillabaisse-antillaise-89411 (may not work)