The “REAL” Vegan Bouillabaisse & Tune in to Join Us At The Table on Saturday Feb 5th 9:30 AM EST
I know, I know. You must be asking yourself what has been going on with the Caribbean recipes this week. I am taking a break from cassava, rotis, pigeon peas etc. I have been hoarding about 20 recipes and I will reveal them as the weeks and months roll on but will be doing my regular Caribbean Vegan postings as usual from next week.
Note that for presentation purposes I presented the dish as a broth and then added in the chunky pieces but in reality the dish is almost more chunky with less sauce and more solid pieces
This rich ragout originated from a small fishing village in Marseille. It tomato based and featured three different types of vegan seafood. There is a mildly seasoned tofu that is crisped up and dropped into the soup at the end, a hearts of palm that has a nice flaky texture and finally a textured eggplant that is rolled into the shape of a shellfish. Think that you cannot have fish stock as a vegan. This recipe for fish stock would have your omnivorous guest speechless at the end of this dish. This is what I called elevated vegan cooking. There will be a bit of groundwork preparing your eggplant medallions, hearts of palm bites and tofu mini steaks.
Vegan Fishless Fish Stock
½ onion chopped in half
1 garlic clove
2 sheets roasted seaweed crumbled
3 cups water
1 tsp salt
1 tsp oil
1 bouquet garni (fennel, bay leaf, parsley and thyme)
Eggplant Seafood,Heart of Palm and Tofish Marinade
2 sheets of nori
6 green onions
½ small onion chopped
1 ½ tsp salt
Pinch of cayenne
2 sprigs fennel
2 cups of water
3 tablespoon oil
1 tsp black pepper
½ medium eggplant deseeded and cut into strips
½ can hearts of palm
6 oz tofu cut into small flat rectangular pieces
1 recipe for marinade
3 tablespoons oil
3 tablespoon olive oil
½ fennel bulb thinly sliced
3 tomatoes blanched with the skin removed
2 leeks thinly sliced
1 carrot chopped finely
½ zucchini chopped finely
2 medium potatoes peeled and sliced thinly
1 bouquet garni
6 cloves garlic crushed
4 pieces of orange rind
1 recipe vegan fish stock
1 heaping tablespoon tomato paste
1 teaspoon white pepper
½ teaspoon turmeric
Pinch cayenne pepper
Salt to taste
Add all the ingredients of the fish stock into a pot and leave it to simmer for 20 minutes over medium heat. Set aside and let the flavor meld together. When cooled strain and set aside in the fridge until ready to use. This can keep for up to 1 week in the fridge.
In the meantime salt the eggplant and leave for 30 minutes to wilt and turn brown. Roll eggplant strips into a ball as shown in the photo. Add all the ingredients for the marinade together in a food processor and process until fairly smooth. The mixture will appear a little slimy. Pour over prepared seafood bits and leave to marinate overnight or a fast marinade of 1 hour.
Heat olive oil to medium heat and add fennel bulb, tomatoes,leeks,carrot,zuchinni, potatoes, 1 bouquet garni,4 cloves garlic. Add orange rind, fish stock,tomato paste, white pepper and turmeric, cayenne. Cover and cook in a medium saucepan over medium-low heat for 40 minutes. Season with salt and pepper.
Heat 3 tablespoons of olive oil and cook vegan seafood pieces. Add to the bouillabaisse and serve hot.
Tune in to Join Us At The Table on Saturday Feb 5th 9:30 AM EST
If you have time this weekend tune in to Blog talk radio, link below, to hear me speak to two self confessed UBER foodies in Miami about my greatest food memories, my vegan adaptations to Caribbean dishes and more. Feel free to share this post with friends and family who may be interested in listening to the interview. If you missed it, it would be archived and you can tune in anytime.
Have a wonderful weekend.