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Bouillabaisse Caribbean

 Bouillabaisse Caribbean Recipe Peter & Christopher Laurie - Barbados 

Source:  Caribbean One-Pot Cook Book: "The most famous fish soup/stew of the Mediterranean is bouillabaisse (derives from French 'bouillon abaisse' meaning boiled down or reduced by evaporation). Its home is considered to be Marseilles, although it's cooked in every little port throughout the coastal regions of Provence.  The apocryphal story of the origin of bouillabaisse told by the Marseillais is that the Roman goddess Venus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars.  Peter and Chris have given this a Caribbean flavour by using Caribbean fish and by adding ginger, turmeric, cumin and cilantro." Author: Peter & Chris Laurie Photography: Maxi Baldeo 

Ingredients:

3 lbs. fish (mahi mahi, snapper, marlin, bill fish) skinned, boned and cut into bite-sized chunks

2 lbs. shrimp

2 leeks sliced thinly

4 stalks celery sliced thinly

6 potatoes peeled and diced

3 cans diced tomatoes

2 tbsp. tomato paste

3 onions diced

1 cup chives chopped finely

4 whole cloves or 1 tsp. powdered cloves

1 tsp. powdered turmeric or 2 tsp. grated fresh

2 tsp. fresh grated ginger

1 bay leaf

1 tsp. thyme

1/2 cup finely chopped broad leaf parsley

1 tsp. cumin seed

1 tbsp. fennel seed

1 bonnie pepper without seeds chopped finely

Juice & zest of one orange

Lime juice

1 cup white wine or 3 oz. rum

2 tbsp. Pernod or some other anise based liqueur (optional)

4 cups fish stock or water

1/2 cup olive oil

5 tbsp. butter

Salt to taste

Preparation:  In large pot fry cumin sees, fennel seeds, cloves and onions in butter & oil over medium-low heat for 3 minutes.  Add garlic, ginger, turmeric and pepper and fry for another 3 minutes. Add fish and spring, lime juice, 1 tsp. salt, stir well, and fry for 3 minutes.  Add leeks, celery, potatoes, tomatoes, paste, bay leaf, chives, thyme, orange zest and juice, wine or rum, and if using Pernod.  Cover with fish stock/water and bring to a boil.  Taste and adjust seasonings (salt, pepper, lime juice, as necessary). Let simmer for 40 minutes over low heat until liquid is reduced; stir occasionally to avoid ingredients sticking to pot.  Spring with parsley and serve hot with French bread or Trinidad 'hops' bread, or Barbadian 'salt bread'.  

Crop Over Summer Festival dates back to the late 18th century to celebrate the sugar cane harvest.  It is a great time to visit and enjoy the music, food, parades, and much more.  Ample Caribbean food and revelry to enjoy from late July through mid August. 

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