MILKY COCONUT OOLONG BOUILLABAISSE

A perfect pair…


MILKY COCONUT OOLONG, a smooth and creamy oolong blended with roasted coconut…

BOUILLABAISSE, a provencal seafood stew with mussels, clams, scallops, shrimp & calamari…

MILKY COCONUT OOLONG BOUILLABAISSE

Yields: 4 servings


Ingredients:

1 qt fish stock

2 TBS MILKY COCONUT OONLONG

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 theMILKY COCONUT OOLONG 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.


Leave a comment

Please note, comments must be approved before they are published