I’ve been wanting to make bouillabaisse for a while and a visit to the Harbor Fish Market in Portland, Maine provided just what I needed for this recipe!
Week: 32 of 52
Cookbooks: How to Cook Everything, Mark Bittman & Mastering the Art of French Cooking, Julia Child
I referenced both recipes to make this wonderful fish soup for dinner tonight.
I started with softened onions and added to that a mixture orange zest, fennel seeds, saffron, and cayenne pepper.
I had a selection of fresh P.E.I. mussels, shrimp and wild Atlantic cod. I had hoped to add halibut as well for a firmer fish, but the market was all out!
Once the broth was ready, I cooked the mussels until open and then added the shrimp and cod to cook for a few minutes until just done. I also added a healthy dose of garlic and a pinch of salt to finish the broth.
I served the soup in bowls with fresh parsley and of course, some nice bread to soak up what turned out to be a wonderful broth. We had a nice simple salad with this and it was a great dinner!
- Olive oil
- Orange zest
- Fennel seeds
- Cayenne pepper
- Chopped tomatoes
- Mixture of firm & delicate white fish
- Mixture of shellfish (optional)