Are you a seafood lover? Then you should try this sumptuous Filipino Bouillabaisse seafood dish.
Ingredients
400 grams seabass or mahi-mahi, cut into 1 inch cubes
400 grams salmon, cut into 1 inch cubes
250 grams mussels
250 grams clams
250 grams scallops
250 grams shrimp, peeled and shells saved
3 pcs slipper lobster, cut into halves
1 large onion, roughly cut
1 head garlic, peeled
1 pc carrot, peeled and roughly cut
2 pcs stalk of celery, roughly cut
3 pcs bay leaves
1 tsp whole black peppercorns
2 pcs tomatoes
1 liter water
For the Garnishing
- Sprig of parsley
- Truffle oil
- Garlic bread
- Parmesan cheese (optional)
Procedure
- Prepare all the seafood. Be sure to wash all seafood under cold running water. In a large pot, add all vegetables and shrimp shells, bay leaves and peppercorns. Simmer for 1 hour then strain the stock.
- Add the fish, simmer for 2 minutes then add mussels and clams. Simmer for 4 minutes and add scallops, shrimp and lobster meat and simmer for 5 more minutes.
- Remove from heat and serve, pile seafood in center of bowl, cover with stock and drizzle with truffle oil. Garnish with parsley sprigs and sprinkle with parmesan cheese. Serve with garlic bread.
Tagged as:
bouillabaisse,
cutting,
filipino,
food and drink,
french cuisine,
fresh,
grams,
lover,
mahi mahi,
meat,
mussel,
oil,
provence,
seafood,
seafood dishes,
sumptuous
If you want to have a healthier version of “lumpia” or spring rolls, use fish instead of meat or chicken.I cooked this recipe one Sunday for lunch, and my eldest who doesn’t really like fish had the serving plate emptied in no time.
Ingredients
3/4 kg dalagang bukid (black tailed caesio), filleted
2 stalks kinchay (chinese celery), chopped
1/2 pc small carrot, chopped
150 g pork fat, chopped
2 squares tokwa (soybean curd), half-fried and chopped
1 pc egg, beaten
1 pc medium onion, chopped
1/4 cup all-purpose flour
1 pouch (115 g) Tomato Sauce
48 pc small round lumpia (spring roll) wrappers
Procedure
1. Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and kinchay.
2. Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and 1/4 tsp pepper. Mix thoroughly.
3. Wrap each tablespoon of mixture in lumpia wrapper. Fry until brown. Serve hot with ketchup. Kids like the sweeter ketchup of any brand; but Del Monte is most preferred.
Sprinkle enough patience and love as you wrap the mixture in lumpia wrappers. Serve with a sweet smile, too.
Tagged as:
fish,
lumpia