Bouillabaisse

In our church, we bring meals to new moms after they have a baby.  Today I volunteered to bring dinner to a new mom and her husband.  I was told to avoid starches since the new mom has diabetes.   I wanted to make ratatouille again and a fish soup with it so bouillabaisse seemed like the best choice. French food sounded like a good idea for dinner.  My bouillabaisse is simple and does not have as much seafood variety as you would find in France.

I love soup, and since we had a torrential downpour today, this was even more comforting today.

Ingredients:

2 lbs. Red Snapper Fillets
2 lbs. Tilapia Filets
2 Leeks
10 Campari Tomatoes
6 cloves Garlic
1 large White Onion
10 sprigs of Thyme
1 teaspoon Fennel
3 tablespoons Kosher Salt
3 bunches of Scallions
1 teaspoon Smoked Paprika
Water

Rinse and cut tomatoes into quarters.  Peel and dice the onion.  Slice the leek, only the white and the light green portion.

Place 2 of each fish fillets in a pressure cooker pot, add tomatoes, 5 sprigs of thyme, onion,
leeks, salt, and enough water to bring to the 16 cups line.

Cook in pressure cooker on high for 30 minutes.

Strain fish broth through a fine mesh sieve into a large stock pot over a medium high flame.

Remove thyme from stems.  Slice scallions and the other leek.

Cube the remaining fish fillets.  Remove any small bones if you find any.

Add leeks, scallion, thyme, and fish to boiling broth.

Cook until fish becomes opaque.

Add paprika to soup.

Serve with a nice crusty french bread like we did.

Enjoy!

Bouillabaisse
Printable Recipe Found Here

Ingredients:https://sites.google.com/site/queensfoodiemama/bouillabaisse

2 lbs. Red Snapper Fillets
2 lbs. Tilapia Filets
2 Leeks
10 Campari Tomatoes
6 cloves Garlic
1 large White Onion
10 sprigs of Thyme
1 teaspoon Fennel
3 tablespoons Kosher Salt
3 bunches of Scallions
1 teaspoon Smoked Paprika
Water

Rinse and cut tomatoes into quarters.  Peel and dice the onion.  Slice one of the leeks, only the white and the light green portion.

Place 2 of each fish fillets in a pressure cooker pot, add tomatoes, 5 sprigs of thyme, onion, leeks, salt, and enough water to bring to the 16 cups line.

Cook in pressure cooker on high for 30 minutes.

Strain fish broth through a fine mesh sieve into a large stock pot over a medium high flame.

Remove thyme from stems.  Slice scallions and the other leek.

Cube the remaining fish fillets, remove any small bones if you find any.

Add leeks, scallion, thyme, and fish to boiling broth.

Cook until fish becomes opaque.

Add paprika to soup.

Enjoy!

Tilapia en Papillote (Paper)

Did you like my French?  This is a very simple recipe of fish baked in paper.  This is a French cooking technique, so I thought the French name would give an air of sophistication, or maybe not? My ingredients are not very French though.  Anyway, my children love when I bake fish this way.  My friend Whitney was also with us for the day and helped prepare this recipe, along with my husband.  My daughter photographed us.

 Perfectly moist cooked tilapia.

Preheat oven to 400 Fahrenheit

 Ingredients for this recipe are: Tilapia (enough for your family), Olive Oil, Salt, Pepper, Limes,
and peeled Garlic.

 Place fish on a large piece of parchment paper, enough to fold over fish and create a packet.  

Squeeze half a lime onto fish, 1/2 lime per two fish pieces.

 Pour 2 teaspoons of oil on each piece of fish and rub in.

 Sprinkle salt and pepper to taste.

 Press one clove of garlic per pair of fish pieces.  Rub garlic all over fish.

 Fold paper over and begin sealing the packet by folding at an angle small sections at a time.

 Place fish packet on cookie sheet, don't crowd them.

Bake for 15 minutes.

 Remove from oven, carefully open paper.  These are very tender, flaky fish.

Enjoy!