New Orleans Bouillabaisse
|Boiling water||1 1⁄2 Quart|
|Onion||1 , sliced|
|Red snapper slices||6|
|Garlic||3 Clove (15 gm), minced|
|Thyme sprig/1 teaspoon dried thyme||3 , chopped|
|Parsley sprigs||3 , chopped|
|Bay leaves||3 , crushed|
|Olive oil||2 Tablespoon|
|Onions||3 , chopped|
|Dry white wine||2 Cup (32 tbs)|
|Ripe tomatoes||6 Large (Canned / Fresh)|
|Lemon||1⁄2 , thinly sliced|
|French bread slices||12|
|Butter||1⁄2 Cup (8 tbs)|
To make the court bouillon: Place the red snapper head in boiling water with the bunch of herbs and the sliced onion.
Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.
Strain and set liquid aside.
To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.
Combine garlic, thyme, parsley, bay leaves, allspice and sprinkle over fish slices.
Let stand about 30 minutes for flavor to permeate the fish.
Heat olive oil in a large heavy kettle, add chopped onions, and cook over a low heat until limp.
Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.
Turn the slices and cook another 5 minutes.
Carefully transfer fish to a platter.
Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon previously set aside.
Cook, uncovered, until liquid is reduced by half.
Return fish slices to the liquid and simmer gently for 5 minutes.
Meanwhile, dissolve the saffron in a little of the hot liquid from the kettle.
Saute slices of French bread in melted butter and place on a large deep serving dish.
Put a slice of fish on top of each piece of bread and spread the saffron mixture over the fish.
Pour the hot broth over all and serve immediately.