excess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Bouillabaisse: Pull out a large soup
egin to open, then add fish. Wait about 3
minutes
PREPARE BOUILLABAISSE:
Heat oil in a
egin to open, then add fish. Wait about 3
minutes
nd add lobsters and fish.
Cut the fish, carefully cleaned and
train.
To make the bouillabaisse: In a large pan, heat
eat to low. Add the fish and mussels. Simmer gently, covered
Cut fish (using several varieties) into 2-inch pieces.
Add lobster.
In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic.
Add fish.
Cover with 1 1/2-quarts water.
Add salt and pepper and bring to a boil.
Boil quickly 15 to 20 minutes and remove pan from fire.
Replace cooked parsley with a tablespoon of finely cut fresh parsley.
Pour Bouillabaisse into tureen over several thick slices of white bread.
Serves 8 to 10.
ender and cooked through. Serve bouillabaisse with rouille and crusty bread.
Preparing the fish. The fish should be cleaned,
hile sauce is simmering, cook fish fillets in simmering water with
n boiling water and add fish heads/carcass/shrimp shells, add
Cut fish into cubes.
In Dutch oven, melt butter.
Add olive oil.
Blend in flour.
Cook, stirring constantly, until light brown.
Add onions, celery and garlic.
Cook until onions begin to brown.
Gradually stir in water.
Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, pepper and 1/4 of the fish. Bring to a boil.
Simmer 20 minutes.
Add remaining fish and cook 5 to 8 minutes.
Add shrimp, oysters and crabmeat.
Cook another 5 minutes or until fish is done.
egins to reduce.
Add fish stock, saffron and bay leaf
Season to taste.
Add fish to simmering soup, stirring once
Add saffron to sherry set aside.
Cut fish into bite size pieces.
Scrub clams and mussels.
In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
Add all liquids and seasonings including the saffron infused sherry.
Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
Serve hot in large bowls.
Top with garnishes.
Serve with crusty bread, and a tossed salad.
Combine first 10 ingredients in large stock pot and cook over moderate heat until vegetables are softened.
Add clam juice and water and bring to brisk boil.
Add shellfish, monkfish and then squid.
Cover and gently simmer until fish is cooked.
Stir in Pernod and sprinkle with parsley just before serving.
Rinse the fish inside and out.
Cut all the fish across into 2-inch chunks.
Put the heads and tails into a pot; add water to cover and bring to boil. Simmer for 20 minutes.