SIMPLE BOUILLABAISSE

Simple Bouillabaisse image

This appeared in a Times article called "Bouillabaisse and Chowders: An Eel-Soup Digression - Who Now Get the Best Vegetables and Fruits - A Dear Fish Market." The author is unknown. You may halve the amount of oil if you find it alarming.

Provided by Amanda Hesser

Categories lunch, one pot, soups and stews

Time 20m

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 cup olive oil
2 medium tomatoes, peeled, seeded and sliced
1 small onion, thinly sliced
1 carrot, peeled and very thinly sliced
2 pinches saffron
1 bay leaf
4 sprigs parsley
2 cloves garlic
1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
2 cups peeled and deveined medium shrimp
Juice of 1/2 lemon
Salt
Freshly ground black pepper
1 cup rich fish broth
1/2 cup white wine
6 slices toasted country bread

Steps:

In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Peel and crush 1 garlic clove and add it to the pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 32 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 728 milligrams, Sugar 4 grams, TransFat 0 grams