did a multi-course family dinner this evening on 23.10.2024.^_^

this evening family dinner-

Menu

1 salad by mommy
2 grilled octopus with romesco sauce
3 seafood bouillabaisse
4 sous vide pork tomahawk with chimichurri
5 prawn squidink pasta in prawn bisque
6 seafood paella
7 sous vide beef tomahawk
8 dessert/fruits by children

the key to bouillabaisse is the stock. I use one seabream fish head (didn’t have fish bones) ..can also use any (say) salmon fish head

key to the stock is to clean the fish head and bones thoroughly…remove all blood clots, best remove membranes.

wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.

Ingredients

for stock-

• 1 fish head (I used seabream)
• salt, 1tsp white vinegar, 1cm julienne ginger to rub and clean
• 100ml chicken stock to combine mellow the fish taste
• 1/2 bulb garlic cut into 1/2 or 1/4 & 2cm sliced ginger
• 6 peeled chopped tomatoes

for dish-

• 4 large tiger prawns
• 5 large scallops sliced in 1/2
• 1 medium squid (I used 2 large squid head/tentacles)
• 400g toman fish
• 5 peeled chopped tomatoes (I only had 3)
• 3tbsp thickened cream
• 2tbsp olive oil & 1/2 bulb garlic cut into 1/2 or 1/4

Directions-

1. clean the fish head and bones thoroughly remove all blood clots, best remove membranes.
2. wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.
3. brown sliced ginger, add 1/2 bulb cut garlic & bring out flavours.
4. add fish head, fry and turn, add 1tsp salt, add water, cover and boil for 2-3hrs.
5. drain the stock and add chicken stock. add 6 peeled chopped tomatoes and boil for 30mins
6. marinate sotong, prawns, toman fish for 30mins
7. when serving, boil soup, add scallops and prawns (with shell for good presentation).
8. then add toman fish and sotong. off fire, add 3tbsp thickened cream, mix and cover.
9. brown 1/2 bulb cut garlic with the olive oil and add to bouillabaisse, add garnishing (parsley or coriander). serve. voila!

c.h.e.f andy