Fishermans Bouillabaisse is one of those meals we don’t have often enough. It doesn’t take a lot of work so I don’t know why. If you live on the coast add today’s catch to the pot. Just remember that not all fish cook at the same rate so you will probably need to add the different species at diffrent times of the cooking process, but just by a minute or two. Here is what we will need:
Heat oil and butter or margarine in a large pot, add onion and garlic and saute until tender. Add canned tomatoes, 2 cups of water, clam juice, saffron shreds, dried thyme, and bay leaves. Simmer for 10 minutes. Add mixed fish from today’s catch and 6 cups of water. ( If you have had a bad day on the lake reduce the water to 2 cups at this point. The soup will still be good.) Continue to simmer for 5 minutes, add clams, crab meat, and shrimp. Continue to simmer another 5 minutes.
I like this soup just as it is at this piont but you can add white pepper to taste if you prefer. If you are lucky enough to live in an area where you can forage your own shellfish omit the canned fish listed above. This is a vary versatile recipe so use whatever you catch, or watever your fishmonger has on sale.
This is a great dish on a summer day after getting off the lake, and just as great on a cold winters night after a day on the ice. Hope you enjoy.
More later . . .
[...] This post was mentioned on Twitter by Dewey Wagner, Dewey Wagner. Dewey Wagner said: we don't have often enough. It doesn't take a lot of work so I don't know why. If you live on th… http://bit.ly/aIAftU [...]