LEIMERT PARK BEAT-2                                                                                                   

BOUILLABAISSE, AMERICAN STYLE

FLAVA WRITES 6119

FLAVACOOKS.COM

A FLAVALADY COMPANY

There is a chill in the air - it looks like old man winter has come a-calling.

And so we find comfort in the all-inclusive, all-goodness and nurturing SOUP!

Here at FLAVACOOKS.COM we turned to our FLAVA VAULT, to pull out a real crowd pleaser, in the form of BOUILLABAISSE – Enjoy the richness and debt of wonderful soup!

INGREDIENTS:                                                                                                                  

Prep /cooking time 1 hour                 SERVES 8

2 ½ pounds        Striped or sea bass fillets or halibut steaks, cubed

2 tsps.                  Canola oil

1 cup                    Yellow onions, chopped

½ cup                    Celery stalks, chopped

2                            16 ounce cans tomatoes with juices  

1                            Garlic clove, minced

1 tbsp.                   Flat leaf parsley, chopped

1 ½ tsps.               Season salt

¼ tsp.                    Thyme leaves, chopped

1 ½ dozen            Littleneck clams, in shells

1 tbsp.                   Cornstarch

1 pound                Shrimp, large, shelled and deveined

METHOD:

1)      Skin the fish and cut the fillets into large pieces, or the fish steaks into large chunks.

2)      Place an 8 quart sauce pot or Dutch oven, over medium heat, add the oil for 2 minutes, add the onions and celery, cook until tender, about 5 minutes.

3)      Stir in the tomatoes with juices, garlic, parsley, seasoned salt and thyme. Cover and simmer for 10 minutes.

4)      Add the fish, cook for 5-8 minutes, or until just tender. Meanwhile, use a stiff brush to scrub the clams under cold running water, discard any clams that are not tightly closed.

5)      Place the clams in a 5-quart saucepot, with enough water to cover the bottom for steaming. Cover the pot, reduce the heat and steam until the shells open, about 5-10 minutes, discard any un open clams.

6)      Use a cheese-cloth to strain the broth, reserve 1 cup of the clam liquid. Remove the clam meat from the shells; discard the shells. Rinse the pan, return the clam meat to the pan, and cover the pan to keep the clam meat warm. 

7)      In a small bowl, combine quarter cup of the reserved clam juice with the cornstarch and stir until the mixture is blended, add mixture to the remaining clam juice, and stir.

8)      Re-light and adjust the burner to low. add the tomato mixture to the cornstarch mixture, in a sauce pan, stir and heat the combine mixtures - until just before it reaches the boiling point.

9)      Fold in the shrimp, simmer for 4-5 minutes or until the shrimp are pink, and tender. Add the clams to the mixture, and stir until it is heated through. Spoon the soup into individual bowls, and serve.  

BUEN PROVECHO!!!       

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