Neighborhood Eats: Cantina Bouillabaisse! at Jolie Cantina

BROOKLYN (WABC) -- There's a unique twist this week in Neighborhood Eats, we visit a Mexican restaurant in Brooklyn that has a French flair.

"Jolie Cantina" is located at 241 Smith St. in Cobble Hill, Brooklyn.

"I really want you to feel like you're sitting down to a dinner party that never ends," Davida Arnold, co-owner of "Jolie Cantina".

And that dinner party is happening at "Jolie Cantina". The French influence is from Davida's ex-husband and co-owner Benjamin Tretout.

The Mexican influence is from Chef Eliseo Gonzaga, who sometimes can't help himself with the habaneros, take the bouillabaisse for example.

"Bouillabaisse is French, it's very classic, but this one we do with a little twist, a little Mexican spicy and little peppers," Gonzaga said.

He starts with a lobster stock, which is flavored with cilantro and mix of achiote and habaneros. Then mussels are added and minutes later, the red snapper and wild bass go in plus scallops and shrimp. Already steamed lobster is added at the end and the bouillabaisse is served with a habanero aioli and toasted bread.

"The food is delicious, it's fresh and tasty, the service is great and the family who owns it is great," a customer said.

"What's not to like? I mean, the food, the people, the drinks, and have you seen it in here, it's beautiful," another customer said.

It's also totally family friendly.

"No one looks askance at all, I've been here with my twins too, we've had a whole table full of kids. It's fine, it's great," a customer said.

That is part of the reason Cobble Hill is Jolie Cantina's home.

"It's a community that really embraces family oriented business, and this is a family business, so it was a perfect fit you get nothing but love from your neighbors and we get nothing but love back," Arnold said.

So whether it's something more Mexican like carnitas or tacos or ceviche, or something with a twist like Mexican steak tartare, you can bridge the cultural divide there.

And if you're wondering which culture Davida prefers, "I like my cocktails Mexican and my wine French."

For more information about the restaurant, visiti joliecantina.com

This 3-part recipe by Chef Eliseo Gonzaga is adapted from Benjamin Tretout's mother's recipe.

Cantina Bouillabaisse marries the best of French-Mexican flavors and techniques and is one of Jolie Cantina's signature dishes. Oui! Por Que No?

Lobster Broth

Ingredients:

2 lobster head

1 Tbsp. Coconut oil

1 cup onion chopped,

Tsp. salt

Tsp. pepper

cup celery,

1 clove garlic

2 sprigs fresh oregano

cup chopped cilantro

2 Tbsp. achiote powder,

half habanero pepper

1gallon (128 oz.) water

Materials:

Saut pan

Large Pot

Directions:

1. Roast lobster heads at 350 degrees for 15 minutes.

2. In a saut pan, heat coconut oil, add onion, salt and pepper at medium flame for 30 seconds.

3. Then add celery, garlic, oregano, cilantro, achiote powder, habanero pepper and saut for 3 minutes.

4. Next add water and roasted lobster heads to large pot. Transfer vegetables from the saut pan. On a medium flame, reduce all of the ingredients in the large pot for 25 minutes.

5. Place on the side to use in Bouillabaisse below.

Bouillabaisse

Ingredients:

2 Tbsp. olive oil

1 Tbsp. spoon onion

1 Tbsp. cilantro

1 clove fresh garlic,

1/8 Tsp. cumin

1 Tsp. achiote

1/2 lb. mussel

filet Red Snapper

filet Wild Bass

4 dry sea scallops

4 large wild shrimps (head on preferred)

Materials:

2nd Large Pot

2 Large Soup Bowls

Directions:

1. In this large pot, add olive oil and heat for 30 seconds.

2. Then add onion and cilantro.

3. Next add garlic.

4. Lastly, add cumin.

5. Simmer on medium flame for 2 minutes to make the vegetables sweat and season pot.

6. After sweating, add lobster broth from above and achiote.

7. Then add mussel. Simmer mussels until they open (approx. 2 minutes).

8. Next, red snapper, wild bass, sea scallops and shrimp. Cook for 3 minutes-(don't over cook fish)!

9. Lastly, add salt and pepper.

Habanero aioli (For Toasted Garlic Bread)

3 Tbsp. boiled potato

1 egg yolk

habanero

cup star virgin olive oil

Materials:

Cuisinart or other food processor

Directions:

1. Blend all ingredients together until a smooth paste.

Serve as a side with toasted garlic bread to accompany the 2 delicious bowls of Cantina Bouillabaisse. Enjoy!