European Recipes:Spanish Recipes:Catalan Bouillabaisse

* Exported from MasterCook *

                           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.