Bouillabaise – by Chef Nico Romo of Fish Restaurant
Chef Nico Romo
INGREDIENTS
BROTH:
1 can (14 oz.) coconut milk
1 celery stalk, chopped
½ onion, diced
¼ cup ginger, chopped
¼ cup garlic, chopped
½ cup white wine
2 teaspoons salt
1 kaffir lime leaf
1 lime, juiced
¼ teaspoon freshly ground black pepper
½ piece of lemon grass, chopped
a couple fish bones
FISH:
3 or more different kinds of local fish cut into small pieces (4 oz porgy, scallops, shrimp)
4 clams
½ cup olive oil
½ cup shallots, thinly sliced
½ garlic clove, crushed
Vegetables:
1 fingerling potato
1 leaf baby bok choy
3 oyster mushrooms
¼ sweet red pepper, sliced
¼ teaspoon freshly ground black pepper
Sliced French baguette bread
2/3 cups white wine
METHOD
1. Begin with the broth: Combine all of the broth ingredients together in a large pot and simmer for 25 minutes. Skim the broth and pass though chinois.
2. Prepare the fish: Heat ¼ cup of the olive oil in a large (6-qt) saucepan. Sear the scallops, fish and shrimp then remove them from pan. In the same pan, drop the clams, garlic and shallots and add broth and bring to a boil. Once boiling add all vegetables to the pan. Sauté all together until the vegetables are crunchy and clams are cooked thoroughly. Add crushed garlic (more or less to taste), fresh ground pepper and sweet red pepper.
3. To serve: Salt and pepper to taste and add lime juice if needed. Place a thick slice of crusty French bread into a soup bowl, plain or slightly toasted. Spoon the vegetable, fish and broth mixture over the bread and enjoy.
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