You may or may not have noticed a severe lack of seafood recipes over here on Planet Byn. Seeing as how my whole family is from the Maritimes, my seafood aversion is pretty much a genetic mystery. The only fish I eat is plain white: tilapia, halibut, grouper, mahi mahi. So Brooke is here to provide the very first seafood recipe for my blog, and I even created a new category for it over there on the right. Kind of ironic considering she’s a land locked Calgarian! Here we go Brooke!
This past weekend I had a gent visiting me from out of town. He’s pretty cute, and my Aunt Jerri is always saying that the way to a man’s heart is through his stomach…so it was fitting that I whipped up a batch of her Bouillabaise soup after a long day of skiing.
I love this soup because it has tons of great flavours! It is a blend of all sorts of goodness and the dill really gives it a nice kick :). It’s pretty expensive being a seafood lover living in Calgary, but we found a great little seafood market that actually had pretty good selection…and they are super helpful too…so there is hope for us inland seafood lovers 🙂
Aunt Jerri’s Bouillabaise Soup (aka Fish Stew)
Source: Brooke’s Aunt Jerri
Yield: Brooke says this will serve 3 or 4
Ingredients
4 tbsp (1/2 stick) butter
2 carrots, diced
2 celery stalks, diced
3 shallots, minced
4 garlic cloves, minced
fresh dill (to taste)
freshly ground black pepper (to taste)
4 x 14oz cans clam nectar
3/4 cup white wine (drink the rest of the bottle with dinner, so pick one you like)
1 cup baby plum tomatoes, cut in half
24 mussels
24 clams
12 scallops
12 prawns
200 grams cod or mahi mahi, cut into bite size pieces
Directions
- Melt butter in a large saucepan. Add carrots, celery, shallots, garlic, dill and pepper, and saute for a few minutes, until vegetables have softened.
- Add clam nectar, white wine and tomatoes, stir to combine.
- Clean off the mussels and clams (test them to ensure they are alive – if they are open, just tap them on the counter and see if they close on their own, if they don’t, throw them out) and add them to the pot.
- When they open, add all other fish…a good test is as soon as prawns turn pink/salmon colour the other should be cooked. The white fish should be no more than 5 minutes (1-2 if it’s cod) in the boiling broth or it will over cook.
Megan
February 4, 2012 11:42 amLooks tasty Brooke – thanks for sharing! Another great spot in Calgary for seafood purchasing is Blue Seafood/Market http://blusea.ca/.