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See Also: Soups
From Dorothy McNett's recipes at www.dorothymcnett.com. This is my version of a wonderful fish soup that we can make in our own home kitchens, without using the usual 8-10 pounds of freshly caught fish along with the bones, heads, tails and so on, to make the fish stock. Bouillabaise was a typical fisherman's dinner using whatever fish was available, not able to sell at the market, left-overs, etc.
3-4 tablespoons extra virgin olive oil
In large heavy bottomed saute pan, heat the oil and then add the diced onion and garlic. Cook over medium heat about 15 - 20 minutes, or until soft and turning golden brown. Add the saffron threads and Cognac and stir to bring up any browned bits on the bottom of the pan. Add the fish and cook several minutes, breaking it into smaller pieces as it cooks. Add the diced tomatoes, thyme, bay leaf and zest of the orange. Cook and stir several minutes. Add the clam juice, salt and pepper. Bring to a boil, reduce to simmer. Taste and add more salt or pepper, as needed. To serve, place the toasted bread in soup bowls and sprinkle with some of the grated cheese. Ladle the hot soup over and serve.
Recipe created 2012-08-21.