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| To make the soup, in a heavy-bottomed soup pot over medium-high heat, warm the olive oil. Add |
| the onion and leeks and sauté until translucent, 2 to 3 minutes. Add the tomatoes, garlic, bay leaf, |
| thyme, fennel, orange zest, salt and pepper. Stir well and add the wine, water and potatoes. Bring |
| to a boil, reduce the heat to low, cover and simmer until the potatoes are nearly tender, about 25 |
| Bring the mixture to a rolling boil. Stir in the saffron. Lay the firm-fleshed fish on top of the soup, |
| pour over just enough boiling water to cover, and boil for about 7 minutes to half-cook the fish. Add |
| the tender-fleshed fish, the mussels (discard any that do not close to the touch) and the crabs, |
| adding more boiling water as needed to cover, and boil just until the tender-fleshed fish separates |
| easily with a fork and the mussels open, 3 to 4 minutes. |
| Using a spatula, transfer the fish and shellfish to a warmed platter, placing the tender-fleshed fish |
| on one part, the firm-fleshed on another. Discard any mussels that failed to open. Using a slotted |
| spoon, transfer the potatoes to the same plate. Ladle a few Tbs. of broth over them and garnish |
| with the parsley. Stir 2 to 3 Tbs. of broth into the rouille. Ladle the remaining broth into a serving |
| Place a slice of bread in the bottom of each soup bowl and ladle on some broth. Pass the fish, |
| potatoes and rouille for spooning into the bowls. Serves 8. |
| Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan |
| info@barringtonsoftware.com |
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