When the weather turns cooler, I love entertaining by serving a comforting stew.
Bouillabaisse, originally a simple Mediterranean fisherman’s soup,is a great addition to your repertoire.
The “broth” and Rouille may be made ahead of time and then, immediately before serving, you may cook the fish. This allows you to enjoy a relaxing “time out” with your guests. A shallow soup plate is ideal for serving. If you wish to serve wine, a rose or Beaujolais is ideal.
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Serves 6
Bouillabaisse
Toast Points*
Rouille
*Recipe Not Given
Bouillabaisse
1 cup chopped onions
3/4 cup chopped leak
1/2 cup olive oil
4 cloves mashed garlic
1 lb. ripe, red tomatoes,
roughly chopped
1 1/2 quarts water
1 quart clam juice
6 parsley sprigs
1 bay leaf
1/2 teaspoon thyme or basil
1/8 teaspoon fennel
2 big pinches saffron
1/8 teaspoon pepper
2 lbs. Cod cut into 4 inch pieces
1 1/2 dozen cherry stone clams
18 Large sea scallops
1. In a large pot, saute the onions and leeks slowly in olive oil for 5 minutes or until almost tender but not browned.
2. Add the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more. Add the water, claim juice, herbs, seasonings to the pot and cook, uncovered, at a moderate boil for 30 to 40 minutes.
3. Strain the soup into a saucepan, pressing juices out of ingredients. Correct seasonings, adding a bit more saffron if you feel it necessary.
4. Boil the soup ingredients for 30 to 40 minutes.
5. Add the cod and bring quickly back to the boil and boil rapidly for 5 minutes. Add the clams and scallops. Bring rapidly to the boil again and boil 5 minutes more or until the fish are just tender when pierced with a fork. Do not overcook.
6. Immediately lift out the fish and arrange on the platter. Correct seasoning, and pour the soup into a tureen over. Spoon a ladleful of soup over the fish, and sprinkle parsley over both fish and soup. Serve immediately, accompanied by the rouille and toast points.
Rouille
1/4 cup chopped pimento
1 medium potato, cooked in the soup
4 cloves mashed garlic
1 teaspoon basil, thyme or savory
4-6 tablespoons olive oil
Salt and Pepper
1. In a Cuisinart, fitted with a steel blade, place all ingredients, except the olive oil, salt and pepper, and process to form a very smooth, sticky paste.
2. Drop by drop, add the olive oil as for making a mayonnaise. Season to taste.
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties. She lives in Manhasset with her husband and son.
