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| Wednesday, September 24, 2008 |
| Saffron seafood “stoup” |
It was so nice of Nancy to bring us saffron from Greece, that I got all excited about making a nice Bouillabaisse. Bouillabaisse is a classic French Mediterranean fish soup, historically made with the fish and seafood fishermen did not sell coming back from their daily fishing expedition. Depending on the region, additional ingredients may vary. Some add potatoes, other fennel bulb or leek, but is it meant to feed “the group” quickly in one pot. Many seaside countries have their own interpretation of “fish stew”.
This past weekend I decided to make a rustic “stoup” to use some of that vibrant red Greek saffron in a quick preparation. So I went to the store see what kind of fish they had and made myself a nice stoup. This is my new word. It is a mix between a soup that is prepared rapidly with little broth, and a stew made with broth rather than thick gravy. Like many of my recipes, it has a very flexible ingredient list as it depends on the availably and budget for the fish and seafood.
Seafood stoup
Serves 4
Ingredients:- 1-1 ½ lbs firm fish like monk, halibut, salmon, grouper, or small whole fish
- 2 dozen (minimum) shellfish like mussels, clams or shrimp
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2-3 garlic cloves, crushed
- 8 small new potatoes, halved
- 1 medium tomato, peeled and diced (optional)
- 3 cups of fish broth or clam juice diluted with same amount of water
- ½ c dry white wine (optional)
- 2 Tbsp fresh parsley (2 tsp dried)
- Salt & pepper
- Saffron to taste (about 1 loose teaspoon)
Directions
For quick prep, cook potatoes in the microwave until fork tender first.
In a stock pot heat oil and cook garlic and onions until translucent. Add fish stock and bring to a boil. Next add tomatoes, wine, parsley and saffron, then add whole fish if using any, otherwise add larger pieces of fish first, and reduce heat to maintain a rolling boil. Make sure not to let it boil, as it may break up the fish pieces. Cover for 2-3 minutes, and once the fish starts changing color, add shellfish and cover to let steam. Within 3-4 minutes the shrimp should be pink and mollusks opened. Taste broth and adjust seasoning.
Serve with crusty rustic bread or toasted baguette slices rubbed with a clove of garlic.
P.S. Strain extra liquid and keep in freezer for your next fish stoup. You will never have to buy fish stock again!
- Josee
Labels: Healthy Recipes, Josee
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posted by The Sensei Team @ Wednesday, September 24, 2008   |
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