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'Down East' Bouillabaisse




Source of Recipe


the web


List of Ingredients




2 tablespoons butter
3 leeks, thinly sliced
1 pound of button mushrooms, sliced
2 zucchini, sliced
1 bunch of broccoli, separated into florets
1/2 cup dry white wine
1 teaspoon chopped fresh thyme
Black pepper to taste
1 (14 1/2-ounce) can stewed tomatoes
1 (10 3/4-ounce) can tomato soup
2 bay leaves
1 dozen cherry stone or top neck clams
5 pounds of mussels

Recipe



Selection of whatever fish are the catch of the day -- halibut, cod,
shrimp (peeled and deveined), scallops, crab meat, all work well --
large fish cut in chunks

Heat butter in skillet. Sauté leeks, mushrooms, zucchini and broccoli.
Add white wine, thyme, and a couple of pinches of black pepper, or to
taste. Simmer a few minutes, and stewed tomatoes, tomato soup and bay
leaves. (This is your basic stock. Other vegetables may be used also.)

In a separate pot: Strain juice from clams and mussels, and reserve
juice. (The juice from the clams and mussels may be the most important
ingredient in this soup.) Leave a few clams and mussels in shells for
garnish; shell the rest and reserve meat.

Now add to simmering stock whatever fish you caught or bought. Simmer
until the fish is done, about 5 minutes. Add the reserved mussels and
clams, including those still in shells, and serve. Serves 8.

Chef's note: Of course, to really make it special, add a steamed Maine
lobster, split in half, to the pot, and serve with a crusty French
bread.