Bouillabaisse (Southern French Soup)
Duckie
The trick to good fish soup is what the French refer to as "fumet de
poisson"; this is the stock made from cooking the bones and other
trimmings together with some vegetables. It is strained then used as
the base of the soup. So don't be turned off by cooking the bones, it
will enrich the soup.
5 pounds fish (mix of whole fish: monkfish, swordfish, halibut,
flounder, sea bass, red snapper or whatever fish you enjoy) save
trimmings (head, bones and tails)
4 tablespoons olive oil
3 onions, chopped
1 fennel bulb, chopped
3 tomatoes, chopped
2 cloves garlic, crushed
1 bay leaf
1/2 cup fresh parsley, finely snipped
1/4 teaspoon saffron
2 to 3 quarts water, boiling
Salt
Boiled potatoes, optional
In large soup pot, heat olive oil on medium-high heat. Add vegetables
and sauté for 5 minutes until they begin to soften. In other pot,
bring water to boil. When water is boiling, add fish trimmings to
vegetables; add boiling water and salt. Cover and cook at a boil until
broth has reduced and thickened. (You want it to be an orangy red
color). Approximately 45 minutes.
Strain soup and discard solid pieces. This can be made in advance and
reheated later. It can also be frozen.
Boil potatoes if using and set aside. Return broth to soup pot; add
fish filets cut into chunks saffron and parsley. Bring to gentle
simmer and cook until fish is cooked all the way through.
Approximately 10 minutes. Add potatoes. Serve immediately.
You can also serve this with slices of toasted, crusty peasant bread
in the bottom of each bowl. Top with fish pieces then broth.
NUTRITION INFORMATION: (1/12 recipe) 270 calories; 90 calories from
fat; 10 grams fat; 2 grams saturated fat; 80 milligrams cholesterol;
180 milligrams sodium; 7 grams carbohydrates; 2 grams fiber.