My DH Dave and I both l-o-v-e- fish stews. They come in a variety of names and styles – fish stew of course, fish soup, or cioppino (Italian) or the French style of Bouillabaisse. They’re all quite similar – a tomato-based stock with a variety of fish contained within. It can be whatever kind of fish you can find from your local purveyors. It’s easy, actually. I don’t know why I don’t make it more often – likely because it’s about 15 miles to our local market that offers really good, fresh fish.
Ann has her own recipe – it’s a combination of about 3 different recipes she’s used over the years. I wanted to take a picture of it that night. But, you see, I was too embarrassed to ask Ann if I could take a photo of the soup before we sat down to dinner. It’s okay to get away with that kind of behavior when I’m at home, in my own kitchen, but not very polite if you’re at somebody else’s house. Plus, I didn’t know if she’s give me the recipe (I thought she would, but one never knows!).
Ann & Harry used to be in a gourmet group we had some years ago. I was the ringleader – the one who tried to set up the dates, decided on the menus (all of them) and mailed out the recipes for everyone to make and bring. We met for a number of years, probably about 5 or so. I finally got weary of doing all of the menu planning by myself, and asked if somebody else would help. There were no takers, so the group kind of fizzled out.
Anyway, Ann made this delicious bouillabaisse for dinner our first night in Coeur d’Alene. It, with a really tasty green salad made with some pumpkin seed oil she’d brought back from a trip to Germany a few months ago (which was really interesting – I liked it a lot), and some warm baguettes, and we were in for a treat. Ann had made the stock the day before, so the flavors had had time to meld. With halibut, cod, scallops and shrimp (oh yes, some clams too), it was good enough to lick the bowl. So the next morning Ann nicely said she’d give me the recipe and let me snap a photo of the leftovers. Here’s to the right is a photo of our friends who have been so gracious to let us stay with them for a couple of nights. Thanks again, Ann & Harry, for the wonderful visit!
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Bouillabaisse a la Ann
Recipe: from my friend Ann H.
Servings: 6
SOFFRITTO:
1 cup sweet onions
1/2 cup celery — chopped
4 whole garlic cloves — chopped
2 tablespoons olive oil — maybe more
1/2 teaspoon sugar
1/4 teaspoon saffron threads — or more to taste SOUP:
1 cup dry white wine
1 whole bay leaf
1 tablespoon dried basil — or 2 T. fresh basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 dash white pepper — ground
16 ounces stewed tomatoes — chopped
32 ounces diced tomatoes — canned
10 ounces clams, canned — juice only, reserve the clam, or 8-oz clam juice
FISH:
10 ounces halibut fillet — cut in 1″ cubes
10 ounces cod fillet — cut in 1″ cubes
1/4 pound sea scallops — cut in half
4 large shrimp — peeled, deveined, with tails
ROUILLE:
3 cloves garlic
1/2 teaspoon salt
1 large egg yolk — at room temperature
1 tablespoon lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon saffron threads
3/4 cup olive oil
1 1/2 tablespoons red bell pepper — coarsely chopped
6 small baguette slices
1. SOFFRITTO: Saute onions, celery and garlic in olive oil for about 10 minutes until onions are tender. Then add 1/2 tsp. sugar and saffron.
2. Add the white wine to the pan and the bay leaf, basil,thyme, oregano and pepper. Add tomatoes with juices, clam juice. Simmer on low heat for 20 minutes,stirring frequently. Preferably make this one day ahead of serving. Reheat and taste for seasoning. If desired, you may add about a cup of water
3. SOUP: When ready to serve, heat to a simmer, add the halibut first, allow to simmer for about one minute, then add the cod and cook for another minute. Then add the scallops and shrimp. If you stir, do it gently so you don’t break up the tender fish. Add clams and serve.
4. ROUILLE: Peel garlic and crush in a garlic press or mash and mince with a chef’s knife. Sprinkle garlic with the salt and mash in a mortar and pestle until garlic becomes a puree. Place egg yolk, lemon juice, garlic paste, pepper and saffron in a bowl of the food processor. Process and scrape down sides of bowl. Repeat. With motor running, very slowly pour in olive oil. Process until mixture has thickened. Adjust sauce to taste with additional lemon juice and/or salt. Mix in red bell pepper (or you may substitute pimiento peppers). Spread thickly on toasted crouton slices and place on top of hot soup.
Per Serving: 641 Calories; 36g Fat (52.7% calories from fat); 40g Protein; 34g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 517mg Sodium.








Bouillabaisse Ann says...
said on October 1st, 2008:
Wow! How wonderful to see our dear friends, Carolyn and Dave, in Idaho! Not only are we included in their road trip stops, but we also are included in the Tasting Spoons Blog! You know, Carolyn, I am in awe of your culinary skills and writings, so to have my recipe printed in your blog has my head in a cloud!
Come back soon..you waited 10 years..by then I will have another recipe for you!