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Bouillabaisse
We serve this every now and again at The Rice
House. It is higher in sodium than most other dishes we serve,
but it is a great treat for special occasions!
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| ¼ |
cup finely chopped onion |
| 4 |
finely julienned leeks: use white portions only |
| 4 |
medium sized tomatoes |
| 5 |
cloves of minced garlic |
| 1 |
tablespoon finely chopped fresh fennel |
| ½ |
to 1 teaspoon saffron |
| 2 |
pulverized bay leaves |
| 1 |
teaspoon grated orange rind |
| 2 |
tablespoons low sodium tomato paste |
| ½ |
teaspoon celery seed |
| 3 |
tablespoons chopped parsley |
| 1 |
teaspoon freshly ground pepper |
| 2 |
T olive oil |
| 4 |
lbs. Very fresh fish in combination: examples - orange
roughy, red snapper, halibut, pompano, sea perch, scallops;
also 1-inch pieces of well-scrubbed lobster, whole shrimp,
clams or mussels
<!careful – these
contain more sodium!> |
| *2
½ |
cups of vegetable and or fish stock
Keep the heat high and force the boiling, which should
continue for 15 to 20 minutes. |
Have the chopped onion and julienned leeks ready. Squeeze
the pulp out of and then dice the tomatoes. Combine the minced
garlic, fennel, saffron, bay leaves, orange rind, tomato paste,
celery seed, parsley, ground pepper. Heat the olive oil in
a large casserole. When the oil is hot, add the prepared ingredients
above and cook until the vegetables are transparent. Meanwhile,
cut into 1-inch dice and then add the fresh fish. You may
prefer to leave the fish in 2-inch thick slices and use some
smaller fish whole. If so, add the thinner pieces or small
scrubbed shellfish to the pot slightly later than the thicker
ones, but do not disturb the boiling. Cover the fish with
the stock. Keep the heat high and force the boiling, which
should continue for 15 to 20 minutes.
Substitute potatoes for the fish for another version of this
recipe.
*The stock
might be the most important part of this recipe. There is
a great recipe for stock on page 117 of Original Rice Diet
Recipes. We add the lobster shell to the stock. The more
you boil it down the stronger it will be. I recommend you
experiment with stock. Find one that you like and you can
use it instead of water in many recipes. You’ll be
glad you did. |
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