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A "Whelk-come" Fish Soup
by
Ciao Chow Linda
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%20was%20neither,%20but%20rather%20a%20%22nouvelle%22%20interpretation.%20%20Soupe%20de%20Poisson%20is%20a%20fish-based%20broth,%20cooked%20with%20tomato,%20fennel,%20leek,%20saffron,%20and%20onion,%20and%20is%20typically%20strained%20after%20being%20pureed,%20Wendy%20said.%20It's%20also%20served%20with%20croutons,%20%20aioli%20(kissin'%20cousin%20to%20mayonnaise%20but%20with%20garlic)%20or%20rouille%20(a%20spicier%20version,%20made%20with%20cayenne%20pepper%20and%20sometimes%20saffron%20too)%20and%20shredded%20cheese.%20In%20the%20photo%20below,%20you%20can%20see%20the%20small%20bowls%20of%20cheese%20and%20rouille%20alongside%20my%20fish%20soup.%3C/p%3E%3Cp%3EBouillabaisse%20is%20properly%20made%20with%20fish%20from%20the%20Mediterranean%20only,%20Wendy%20said,%20one%20of%20which%20is%20rascasse%20(scorpion%20fish).%20First%20the%20broth,%20similar%20to%20the%20soupe%20de%20poisson,%20is%20made.%20Pastis,%20an%20anise%20flavored%20liqueur,%20is%20often%20added%20as%20well.%20Then%20whole%20steamed%20fish%20(sometimes%20boiled%20slightly%20in%20the%20broth%20--%20but%20never%20overcooked)%20are%20brought%20out%20on%20a%20platter,%20along%20with%20potatoes%20and%20other%20accompaniments.%20You%20then%20filet%20the%20fish%20you%20like%20and%20place%20a%20bit%20of%20each%20into%20your%20bowl%20of%20broth.%20The%20soup%20and%20sauces%20are%20replenished%20until%20you%20are%20finished.%3C/p%3E%3Cp%3EThe%20rich,%20red%20color%20in%20the%20fish%20soup%20pictured%20above%20comes%20from%20a%20variety%20of%20sources%20-%20a%20reduction%20of%20the%20shellfish%20shells,%20as%20well%20as%20the%20addition%20of%20saffron,%20tomato%20and%20sometimes%20red%20pepper.%20Not%20all%20fish%20soups%20have%20a%20red%20color,%20however,%20as%20you%20can%20see%20from%20the%20photos%20of%20fish%20soups%20I%20ate%20on%20other%20nights%20during%20the%20trip.%3C/p%3E%3Cp%3EThis%20was%20a%20bouillabaisse%20with%20freshly%20caught%20local%20fish,%20served%20with%20rouille%20and%20a%20slice%20of%20toasted%20baguette%20smeared%20with%20an%20olive%20paste.%3C/p%3E%3Cp%3EAnother%20day%20I%20ate%20a%20fish%20stew%20served%20with%20rice%20and%20vegetables.%20It%20included%20a%20bright%20red%20crayfish.%3C/p%3E%3Cp%3EOn%20my%20last%20night%20there,%20I%20chose%20this%20small%20casserole%20of%20scallops,%20shrimp%20and%20mussels%20as%20my%20first%20course%20--%20not%20really%20a%20fish%20soup%20in%20the%20traditional%20sense,%20but%20it%20deserves%20to%20be%20included%20because%20it%20was%20so%20delicious%20and%20beautiful%20too,%20with%20a%20crispy%20topping.%3C/p%3E%3Cp%3EHow%20I'd%20love%20to%20be%20sitting%20in%20one%20of%20those%20restaurants%20right%20now,%20enjoying%20one%20of%20those%20dishes.%20But%20in%20the%20absence%20of%20a%20flight%20to%20Provence,%20Wendy's%20recipe%20for%20Soupe%20de%20Poisson%20will%20have%20to%20suffice.%20If%20you%20want%20to%20put%20on%20your%20traveling%20shoes,%20and%20you're%20looking%20for%20a%20great%20holiday%20getaway%20though,%20check%20out%20Wendy's%20upcoming%20trip%20to%20Paris.%3C/p%3E%3Cp%3ESoupe%20de%20Poisson%3C/p%3E%3Cp%3Ecourtesy%20of%20Wendy%20Jaeger,%20Bliss%20Travels%3C/p%3E%3Cp%3E%22My%20Soupe%20de%20Poisson%20recipe%20is%20a%20hybrid,%20and%20has%20been%20adapted%20for%20the%20U.S.%20It%20is%20also%20much%20quicker%20to%20make.%20%20(I%20would%20never%20ever%20use%20tomato%20paste%20in%20France,%20but%20find%20it's%20a%20necessity%20to%20use%20here.)%20What%20I%20have%20done%20is%20make%20a%20broth%20that%20we%20eat%20with%20just%20the%20accompaniments%20--%20or%20for%20more%20full%20and%20formal%20dining,%20it's%20a%20broth%20that%20we%20can%20add%20fish%20to%20it,%20to%20make%20it%20into%20a%20quasi-bouillabaisse.%20I%20do%20not%20strain%20it,%20just%20puree%20it.%20I%20prefer%20the%20fuller%20feel%20with%20the%20lighter%20flavor.%20%20Mine%20is%20very%20light%20and%20vegetable%20oriented%20and%20I%20make%20a%20saffron%20and%20garlic%20aioli,%20because%20that%20is%20my%20preference%20and%20I%20am%20not%20a%20big%20lover%20of%20pepper.%22%20-%20Wendy%3C/p%3E%3Cp%3Evegetables%20soften.%20Add%20remaining%20ingredients%20and%20bring%20to%20a%20boil.%20Simmer%3C/p%3E%3Cp%3Emixture%20for%2045%20minutes%20to%20an%20hour.%20Use%20an%20immersion%20blender%20to%20thoroughly%3C/p%3E%3Cp%3Eblend,%20after%20removing%20bay%20leaves.%3C/p%3E%3Cp%3EAdd%3C/p%3E%3Cp%3Ethe%20whitefish%20and%20bring%20soup%20to%20a%20slow%20boil,%20check%20seasoning,%20adding%20salt%20if%3C/p%3E%3Cp%3Enecessary.%20Boil%20until%20fish%20is%20done,%20five%20minutes%20or%20so.%20Break%20up%20fish%20into%20fine%3C/p%3E%3Cp%3Eflakes%20with%20a%20fork,%20or%20by%20pulsing%20the%20immersion%20blender%20just%20briefly.%3C/p%3E%3Cp%3EIf%3C/p%3E%3Cp%3Eusing%20additional%20fish,%20poach%20the%20fish%20at%20the%20last%20minute%20and%20add%20whole.%3C/p%3E%3Cp%3EUsing%3C/p%3E%3Cp%3Ewide,%20shallow%20soup%20bowls,%20place%20poached%20fish%20on%20bottom%20of%20bowl,%20ladle%20hot%20soup%3C/p%3E%3Cp%3Eover%20fish,%20and%20serve%20with%20croutons,%20aioli%20(garlic%20mayonnaise%20with%20saffron,%20white%3C/p%3E%3Cp%3Ewine,%20lemon%20and%20salt),%20and%20shredded%20parmesan%20or%20comte%20cheese%20on%20the%20table.%3C/p%3E){kind=link}