The French created a very famous fish soup that came to be known as "Bouillabaise"-French pronounce it Boullibese. The ingredients were mostly left over fish; fish that fishermen could not sell; or were two small to sell; etc. Spices were what they would get from their gardens, and in the winter what they dried. The version that I am giving you is more of an Italian version with French additions. For instance; the French use a small amount of tomato paste but in addition, I like to also add 3/4 can of crushed tomatoes. I have no qualms to use almost a whole bulb of crushed garic and a good handful of basil (about 3 tab). I also like to use 3 tab of Millers soup base (or the equivelent) from a jar-never boulion (SEE VEG STYLE). I also like to add 1/4 cup sugar. For fish, one can go to a fish market or the fish or frozen food section of your market and pick out fish such as halibut, haddock, alaskan pollock or any firm fish that won't break down to easily. I also like to add large shrimp not normally found in Bouillabaise which is cheaper than lobster which if your rich you might wish to use also. I also use large neck clams with the shells and about 8 cherrystone clams for their juice and meat which I steam, cut into smaller pieces but disgard the shells. A dozen or so mussels with their shells are also good. the shell fish with their shells and shrimp make a good presentation as well as adding flavor. This is another recipe that sounds or looks harder than it is. If you like fish try it and you will love it!
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
select 4 firm flesh fish for the recipe such as haddock, halibut, Alaskan pollock, whiting, flounder,
monk fish (if you can find it). they should weigh a pound each
1 lb of large shrimp, 1 lb of mussels, 1 dz lg neck ( cherrystone clams) and dz middle neck clams
1 6oz can contadina tomato paste
1 large can (28oz) of contadina or equal crushed tomatoes
1 bulb of garlic, peel all cloves and smash each one
2/4 bottle sparkling white or red wine of good quality
3 medium onions, peeled, cut in half and sliced thin
3 tab Millers soup base (or equivelent) from a jar-never boulion
(VEG STYLE ELIMINATE CHICKEN BASE AND ADD 2 TAB
PENZEYS VEG BASE OR EQUIV OR 1 BOX VEG STOCK OR
FISH STOCK MENTIONED BELOW)
1 tsp pepper
1 or 2 bay leaves
2 to 3 tab of basil
1/4 cup sugar
1/2 cup virgin olive oil
2 qts of water
optional- lg pinch of saffron; 1/2 tsp whole thyme; 2 tab parsley; 1 tsp fennel seeds
skin pieces of an orange
(one can also use fish stock made with the 2 qts of water, heads and bones of fish such
as cod heads and bones from a fish market and add the Millers soup base and the herbs
mentioned above
DIRECTIONS;
1. place all the clams & mussels in a lg soup pot with a cup of white or red sparkling wine; cover the pot and cook on medium heat and check until they open and turn off the heat;
disgard any shells that don't open and after removing the meat from the cherrystone
clams disgard those shells. cut the meat into quarter size pieces and put them back into
the pot. keep the middle neck neck clams and mussels in the pot with the liquid
2. slice the onions and put them and the smashed garlic in a fry pan in which you have
put the 1/2 cup of virgin olive oil. Saute on medium heat and continue to stir until the
onions are translucent and slightly brown; the garlic should not be dark so as not to
be bitter.
3. add the can of tomato paste to the fry pan and stir for about 7 or 8 minutes and add
a past can of water to the paste and continue to stir
4. add the 3/4 can of crushed tomatoes and stir for about 7 or 8 minutes
5. add the 3 tab of soup base OR for vegtable style 2 TAB PENZEYS VEG BASE, 3 tab of basil, 1/2 tsp of pepper and the 3/4 bottle of wine and 1/4 cup sugar and continue to stir for about 5 minutes (turn off heat)
6. add the 2 qts of water to the soup pot; turn the heat to medium and cook until almost
boiling.
7. add the tomato mixture in the fry pan to the soup pot and stir; reduce the heat to simmer
8. add any other spices you wish including the 2 bay leaves (bay leaves should be
disgarded before serving soup
9. cut chosen fish in quarters and with the shrimp which you have removed the shells except
for the tails, add to the pot
10. carefully stir the mixed seafood and cook on simmer for about 10 to 15 minutes until fish and shrimp are cooked; (you may wish to put a top on the pot)- extend cooking a little longer if necessary
11. taste for flavor
12 you can serve at least 6 to eight people generously and have leftovers or more guests
ENJOY
INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
select 4 firm flesh fish for the recipe such as haddock, halibut, Alaskan pollock, whiting, flounder,
monk fish (if you can find it). they should weigh a pound each
1 lb of large shrimp, 1 lb of mussels, 1 dz lg neck ( cherrystone clams) and dz middle neck clams
1 6oz can contadina tomato paste
1 large can (28oz) of contadina or equal crushed tomatoes
1 bulb of garlic, peel all cloves and smash each one
2/4 bottle sparkling white or red wine of good quality
3 medium onions, peeled, cut in half and sliced thin
3 tab Millers soup base (or equivelent) from a jar-never boulion
(VEG STYLE ELIMINATE CHICKEN BASE AND ADD 2 TAB
PENZEYS VEG BASE OR EQUIV OR 1 BOX VEG STOCK OR
FISH STOCK MENTIONED BELOW)
1 tsp pepper
1 or 2 bay leaves
2 to 3 tab of basil
1/4 cup sugar
1/2 cup virgin olive oil
2 qts of water
optional- lg pinch of saffron; 1/2 tsp whole thyme; 2 tab parsley; 1 tsp fennel seeds
skin pieces of an orange
(one can also use fish stock made with the 2 qts of water, heads and bones of fish such
as cod heads and bones from a fish market and add the Millers soup base and the herbs
mentioned above
DIRECTIONS;
1. place all the clams & mussels in a lg soup pot with a cup of white or red sparkling wine; cover the pot and cook on medium heat and check until they open and turn off the heat;
disgard any shells that don't open and after removing the meat from the cherrystone
clams disgard those shells. cut the meat into quarter size pieces and put them back into
the pot. keep the middle neck neck clams and mussels in the pot with the liquid
2. slice the onions and put them and the smashed garlic in a fry pan in which you have
put the 1/2 cup of virgin olive oil. Saute on medium heat and continue to stir until the
onions are translucent and slightly brown; the garlic should not be dark so as not to
be bitter.
3. add the can of tomato paste to the fry pan and stir for about 7 or 8 minutes and add
a past can of water to the paste and continue to stir
4. add the 3/4 can of crushed tomatoes and stir for about 7 or 8 minutes
5. add the 3 tab of soup base OR for vegtable style 2 TAB PENZEYS VEG BASE, 3 tab of basil, 1/2 tsp of pepper and the 3/4 bottle of wine and 1/4 cup sugar and continue to stir for about 5 minutes (turn off heat)
6. add the 2 qts of water to the soup pot; turn the heat to medium and cook until almost
boiling.
7. add the tomato mixture in the fry pan to the soup pot and stir; reduce the heat to simmer
8. add any other spices you wish including the 2 bay leaves (bay leaves should be
disgarded before serving soup
9. cut chosen fish in quarters and with the shrimp which you have removed the shells except
for the tails, add to the pot
10. carefully stir the mixed seafood and cook on simmer for about 10 to 15 minutes until fish and shrimp are cooked; (you may wish to put a top on the pot)- extend cooking a little longer if necessary
11. taste for flavor
12 you can serve at least 6 to eight people generously and have leftovers or more guests
ENJOY
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