Bouillabaise, Fish Soup

Ingredients for 4:

• 1 quart fish stock and 2 cups filtered water

• 1/2 lb. white fish (cod, halibut rockfish, etc)

• 12 clams

• 12 muscles

• 12 shrimp

• 1-12 oz or 16 oz can of tomatoes or 2 fresh tomatoes, chopped (I like to pulse the chopped tomatoes in the food processor so they are tiny chunks)

• 1 small onion or 1 leek and 1 medium shallot, chopped

• 1/2 cup chopped fresh fennel

• 3 garlic cloves, chopped

• 2 carrots, cut into rounds

• 2 celery stalks, sliced

• 2 red or purple potatoes cut into small chunks

• 1 bay leaf

• 1/4 tsp saffron threads

• 1/4 cup chopped parsley

• salt and pepper to taste

Here’s How:

1. Saute onions and garlic until slightly browned, then add celery and saute another 5 minutes.

2. Add carrots and potatoes and saute 5 minutes.

3. Note that all the veggies should be slightly undercooked.

4. Heat broth and water, add bay leaf, saffron, salt and pepper and veggies.

5. About 20 minutes prior to eating, heat broth and add cut up chunks of white fish first and cook for 5 minutes.

6. Add shrimp and shellfish for another 5 minutes.

7. Sprinkle with fresh parsley, adjust salt and pepper and serve with croutons and rouille. See recipe below.

Rouille

• 1 red pepper, sliced into large pieces.

• 1 egg yolk

• 2 garlic cloves

• 1/4 cup reduced fat organic mayonnaise

• 2 tsp fresh squeezed lemon juice

• 1/4 cup olive oil

• sprinkle of red pepper

• salt and pepper to taste

Here’s How:

1. Place large slices of red pepper on tinfoil on a cookie sheet and roast at 475 for 10 minutes.

2. Place peppers in a paper bag to cool and then peel off skins.

3. Place all ingredients in the food processor and pulse till creamy.

4. Adjust salt, black pepper and red pepper and place in a small pitcher for drizzling on toast, croutons or in soup.

Home Made Gluten Free Croutons:

Ingredients:

• 2/3 loaf of gluten free rustic Italian bread, sliced into both slices and some croutons

• 3 garlic cloves thinly sliced

• 1 T ghee, melted with 2-3 vT olive oil

• 2 T finely chopped parsley

• 1/2 tsp sea salt

Here’s How:

1. Slice bread in 1/2” thickness and put aside slices you want and make croutons with the rest.

2. Melt ghee, olive oil and garlic and drizzle over both slices and croutons.

3. Sprinkle with sea salt and parsley and bake at 375 for 7 minutes and turn over for another 4-5 minutes. They should be crispy and browned on the outside and soft and chewy on the inside.

4. Serve with soup and Rouille as a spread for toast.