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                          CATALAN BOUILLABAISSE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2   lb           Red Snapper
   4       c            Water, Salted, Boiling
     1/4   c            Olive Oil
   2       tb           Sweet Butter
   2       md           Onions, Minced
   2       lg           Tomatoes, Peeled, Seeded &
                        -Chopped
   2       tb           Parsley, Minced
   1                    Bay Leaf
   1       pn           Thyme
   2       c            Dry White Wine
                        Salt
                        Black Pepper, Ground
  18                    Almonds, Blanched & Toasted
   2                    Cloves Garlic

  Cut the flesh of the red snapper into 2" thick strips.
  Set aside. Add the bones and trimmings from the fish
  to the boiling salted water. Cook until reduced by
  50%. Strain the fish stock. Set aside. Use a heavy
  saucepan or Dutch oven to heat the butter and oil. Add
  the onions. Cook until transparent. Add the tomatoes.
  Simmer until very tender (about 5 minutes). Add the
  reserved fish stock, parsley, bay leaf and thyme.
  Bring the mixture to a boil. Add the wine, salt and
  pepper. Simmer for 15 minutes. Preheat the oven to 400
  degrees. Finely chop the almonds and the garlic. Use a
  grinder, mortar and pestle or blender to make them
  into a paste. Add the paste to the simmering wine
  sauce. Stir until thoroughly blended. Place the red
  snapper slices in the bottom of a well buttered (2
  1/2-3 quart) casserole. Pour the sauce over. Cover.
  Bake until the broth begins to simmer. Bake another 20
  minutes. Serve from the casserole.
 


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