December 08, 2006
And If Your Dinner Tries to Get Away, Just Bop It on the Head
Welcome to Fish Friday! Today’s fish comes in the form of a bouillabaisse and serves two purposes. Purpose the first: To be really tasty. Purpose the second: To enter into the Super Souper Challenge which is a one off event being hosted by Tami of Running With Tweezers. You can’t go wrong with a flavourful soup full of scallops, shrimp, cod and mussels.
And now for a fish related story… My brother likes to fish and so he and his son, Baby Genius, (who has his own little rod) go fishing together pretty much every week when the weather is good. With all the fishing they do, Brother was wondering if seeing the fish being killed had any effect on Baby Genius. Sometime later he got his answer. After reeling in a smallish fish, Brother was trying to unhook it to throw it back in when Baby Genius exclaimed “Bop it on the head with a rock Papa, so it doesn’t get away!” You can’t sneak anything past Baby Genius…
Boillabaisse (Adapted from The Soup Bible by Debra Mayhew)
1.5kg/3-3 ½ lbs mixed assorted cod, mussels, shrimp, scallops
A pinch of saffron threads
1 onion, sliced
1 celery stick, sliced
1 carrot, sliced
2 garlic cloves, crushed
1 strip orange rind
2.5mL/ ½ tsp fennel seeds
15mL/ 1 T tomato paste
30mL/2 T Pernod
Salt and pepper
(Extra veggies and fish shells for stock)
Make a stock by putting the shells and some fish into a pot of water along with an onion, carrot and celery and a bouquet garni, bring to a boil and simmer for 20 min. Strain and reserve liquid.
Heat oil in a large pan, add onion, leek, celery and carrot, cook until softened. Add the garlic, orange rind, fennel seeds and tomatoes and then stir in the saffron and the reserved stock. Season with salt and pepper, bring to a boil and simmer for 30-40min. Add the shellfish and boil for about 6 min. Add the fish and cook for 6-8 min more until it flakes easily. Add the tomato paste and Pernod, check the seasoning, then serve.
Food + Blogging Event + Fish + Soup + Recipe