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1
The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley.
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2
Cut head from grouper.
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3
Slice fish into 1 inch steaks and set aside.
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4
Place fish head in a large pot of cold water.
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5
Add salt and bring water to a boil, then add bouquet garni.
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6
Cover and simmer for 1 1/2 hours.
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7
Discard fish head and bouquet garni, reserving edible parts of fish head.
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8
Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink.
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9
Remove, discard shells and black veins, and reserve.
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10
Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open.
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11
Remove from stock, remove seafood from shells, and reserve seafood.
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12
Strain stock to remove any sand or shell particles.
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13
Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock.
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14
Heat remaining oil and gently fry grouper steaks.
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15
remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head.
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16
Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.
