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.
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.
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!
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!
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