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    Middle Eastern Bouillabaisse

    3 T. olive oil
    1 T. garlic, chopped
    1/2 onion, coarsely chopped
    1/2 green pepper, coarsely chopped
    1 medium tomato, coarsely chopped
    1/8 C. basil, chopped
    1/8 C. cilantro, chopped
    6 oz. white wine
    6 oz. tomato sauce
    4 oz. salmon
    4 oz. sea bass
    8 scallops
    8 mussels, cleaned and debearded
    1/4 lb. calamari rings
    Pinch of baharat (available at Middle Eastern markets)
    Salt and white pepper
    Harissa (optional, available at Middle Eastern markets)
    2 slices French (or similar) bread, toasted (optional)

    In a large saute pan, heat the olive oil over medium heat. Add the garlic, onion and green pepper.

    Cook until the onion softens and begins to brown, 5 minutes. Add the chopped tomato, basil, cilantro, white wine and tomato sauce; stir to combine. Bring to a simmer.

    Add the salmon and sea bass. Poach for 3-4 minutes; add the scallops, mussels and calamari. Cook for another 4-5 minutes or until the mussels are open and the fish is uniformly tender. Season with the baharat, salt and white pepper to taste.

    Divide between two bowls. Garnish each bowl with a slice of French bread slathered with harissa. Serve immediately.

    Makes 2 servings.

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