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.
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
- ½ cup white wine
- 6 slices toasted country bread
- Nutritional Information
Nutritional analysis per serving (6 servings)
931 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 105 grams protein; 273 milligrams cholesterol; 1312 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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.
20 minutes
Dining and Cooking