Recipe for Bouillabaisse Antillaise

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Yield:

Ingredients:

Amount	Ingredient
200 gm	Snapper Filet
200 gm	Grouper Filet
8 x	Tiger Shrimp peeled and deveined
12 x	Sea Scallops
300 gm	Fresh Mussels
4 whl	Fresh water Shrimp (Ouassous) or Langoustines
1 tsp	Garlic
1 cup	chopped Onion
6 x	Peeled Whole Roma Tomatoes
1 cup	chopped Celery
2 x	Christophine (Chayote) cut into quarters Green Plantains peeled and sliced 1/4 in thick
2 x	Sweet Potatoes sliced 1/2 in thick
1 tbl	Hot Sauce
1 pch	Saffron heated in 1 can coconut milk (Not cream of Coconut)
	Salt & Pepper to taste
1 cup	Fish Stock
1 cup	Heavy Cream

Instructions:

Instructions: In a large skillet saute the Garlic in the Olive Oil. Season all of the Fish & Seafood with Salt & Pepper and sear in the Olive Oil for 2 minutes.

Remove the Shrimp and Scallops and set aside.

Add all of the vegetables. Sear for 2 minutes. Add the Fish Stock, Coconut Milk & Saffron, Heavy Cream & Hot Sauce. Put the fresh water Shrimp on top. Simmer gently covered for 15 minutes. Add the Mussels, Scallops & Shrimp 1 minute before serving.

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