What Sup: Bouillabaisse Soup

 

Bouillabaisse Recipe

Ingredients:

At least 3 different kinds of seafood, fresh or frozen. I used-10 mussels, 6 large prawns, 1 hake fillet

1 cup thinly sliced onions

2 cloves garlic, crushed

1 large tomato, chopped, and 1 can canned tomatoes

1 carrot cubed into small pieces

tomato paste to taste

4 stalks celery, thinly sliced

3 sprigs fresh thyme or 3/4 teaspoon dried thyme

1 bay leaf

Zest of half a lemon

1/2 teaspoon powdered smoked paprika

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 cup chicken stock or fish stock

2/3 cup white wine

optional-dollop of smooth cream cheese

Sliced French bread

Heat a little olive oil in a large deep saucepan. When it is hot, add onions and garlic. Sauté for a minute, then add tomato, celery, and paprika. Stir the carrot pieces into the oil with a wooden sppon until well coated. Then add hyme, bay leaf and lemon. Cook until the onion is soft and golden but not brown.

Cut fish fillet into 2-inch pieces. Add the pieces of fish, mussels and prawns. Then combine stock, wine and tomato paste and pour to the vegetables to mixture. Bring to a boil, then reduce heat and simmer on low heat, uncovered, for about 30 minutes till soup redueces.  Add salt, pepper.  Bring to a simmer again and cook about 5 minutes longer.
At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Add the cream cheese and serve.