BILL'S BOULLIBAISE WITH CERVANTES GREEN CHILE

 

I have developed dozens of unusual recipes using Cervantes bottled sauces and salsas. They are simply wonderful and have received nationwide acclaim via the Food Network. Here is my recipe for a real New Mexican/French/Italian wintertime treat: Bill's Boullibaise with Green Chile Sauce.

 

Makes 1 gallon

6 qt. stew pot

 

2 Tbsps olive oil
6 cloves freshly minced garlic
1 medium yellow onion diced (substitute green onions in season)
1 large red and 1 large yellow & 1 large green bell pepper - coarsely chopped
1 cup sliced button mushrooms
1 cup slice Shiitake mushrooms
1 cup sliced portabella or crimini mushrooms
2 Tbsp dried Oregano (1 Tbsp fresh)
1 1/2 Tbsp dried Basil
1 1/2 Tbsp dried Tarragon
1 15 oz. can diced tomatoes
1 4 oz. can tomato paste
1 1/2 cups dry red wine (do not use cooking wine - too salty.
4 cups water (32 oz.)

 

SEAFOOD mise en place
1 1/2 doz. littleneck clams - in the shell
1 1/2 doz. black (New Zealand) mussels in shell
1 1/2 lb. snow crab legs, chopped into 1 in. pieces.
1 1/2 doz. small fresh shrimp, peeled & de-veined
1 lb. sea scallops, halved across the grain
4 2 oz fillets of mahi-mahi or similar white fish, cut into cubes

Sea Salt
Freshly ground black pepper to taste
1/2 - 1 jar (8 oz to 16 oz) Cervantes New Mexican Green Chile Sauce

 

Heat Stew pot over medium heat and add olive oil
add and saute garlic for 2 - 3 minutes
add minced onion and, while stirring frequently, cook for additional 3 minutes
add next nine (9) dry ingredients and saute until all are wilted but remain crisp.
Add diced tomatoes and tomato paste
increase heat slightly and reduce stew by 1/3rd
Add 1 cup red wine
reduce quickly, evaporating alcohol from wine.
Add 2 cups water and stew over low heat together approximately 1 hour, allowing all flavors to combine as stew concentrates.

 

Stir in all the spices - Oregano - Tarragon & Basil
Add Cervantes New Mexican Green Chile Sauce
Continue to cook slowly.

 

Stew will reduce by approximately 1/3 in 1 hour.

 

Add remaining 1/2 cup red wine

and as additional 2 cups of water.

 

Add fish/seafood in order indicated above.

 

Allow Boullibaise to simmer over low heat until ready for serving. At this point you may choose to correct your seasonings, adding water to increase volume of Stew. Be careful to maintain flavors.

 

If you are new to New Mexico Green Chile it may be best to add 8 oz. of Chile, allow to concentrate with other ingredients, taste and add more to suit your taste buds. We often use two (2) jars because we love the heat.

 

Serve with slices of toasted French or Italian bread - slathered with olive oil and minced garlic.