MILKY COCONUT OOLONG BOUILLABAISSE

COCONUT CABANA BOUILLABAISSE

Yields: 4 servings

Ingredients:

1 qt fish stock

2 TBS COCONUT CABANA

2 TBS olive oil

1 yellow onion, sliced

2 cups leeks, finely sliced

1 tsp garlic, chopped

1/4 tsp fennel seed

1 lb shrimp, shelled & deveined

8 clams

12 mussels

8 scallops

1 lb calamari

8 oz diced tomatoes, drained

1 cup white wine

1 bay leaf

1/4 tsp dried thyme

2 TBS parsley

salt & pepper to taste

Preparation:

1. Bring fish stock to a boil. Add the COCONUT CABANA and steep for 5-6 minutes. Strain the tea leaves and reserve tea stock.
2. Heat oil in a straight side saute pan. Add the onions, leeks, garlic and fennel seed and sweat until soften.
3. Add shrimp, calamari & scallops, cover & cook for 2-3 minutes.
4. Add clams & mussels. Cover and cook for 2-3 minutes.
   
5. Add tomato, tea stock, wine, bay leaf, thyme & salt & pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes until clams & mussels open.
6. To serve, place equal parts of mussels, clams, shrimp, scallops, calamari and broth in 4 bowls. Garnish with parsley and serve with crostini & rouille.