Soup del Pescadore, a light, fast and easy but tasty fish soup.
By Corinne Copelan Spring is here or we some days think it's here, and if you are like me you get the urge to plant pretty flowers . Then we have a snow storm and we start to worry about the plants outside and quite happy we didn't had the time yet to plant. And that is Nevada as I know it for twenty years. But Easter came and went and so did Passover for me and mine. And this year caught me reinventing recipes, to in fact take old memories and make new ones. I suddenly had the craving for a good fish soup like all good fishermen towns have to offer you. But that was then when I did not mind too much what went into the food if it was not at home (my parents home). Now that I am the woman in charge of keeping kosher, I some times remember delicious foods I ate at great places and try to recreate them. The real thing take as a first step, all the trimmings and discarded parts of fishes and sea food from your fish market. That is to make the broth of the soup, then ...many steps follow the first and it could take a few hours to do the complete dish. Delicious I must admit, but time consuming for you and me. So instead, here it is. Simpler, easier to make, and kosher is my version of the 'Bouillabaisse'. In a pot medium to big, put enough oil (olive or vegetable) to cover the bottom of the pot, before you put in the other ingredients. Then take from the freezer fish fillets, already cleaned, skinned, and ready to use. 8 ounces of Salmon, 8 ounces of Talapia and 8 ounces of Cod fish or Halibut. The secret is to mix at list three kind of fish for different textures and tastes. Frozen is many times cheaper than fresh and in Nevada (far from all oceans) a safety measure. Then you need two cans of plain, peeled diced tomatoes about 14.5oz. each. Please do not use tomato paste with water as a substitute because to stay true to the original recipe you need as many fresh ingredients as possible. Then you will need two wholes chili pods crushed, about six cloves of garlic peeled and crushed, half a bunch of parsley rinsed, stems removed (cut off), diced, and a few shakes each of Italian herbs, salt, and black pepper. Ad cold water to cover, and trough cooking as needed. Cook at medium heat first then simmer toward the end. With a fork, when the fish is starting to be cooked, separate in many pieces. You shouldn't be able to distinguish between fillets anymore. This soup will be ready pretty fast. You can serve as is, as a first dish, or with some cream in it, some dry white wine and freshly toasted garlic bread on the side as a light dinner. Enjoy! EASY Bouillabaisse
serve 3-5
8 ounces Salmon Fillets
8 ounces Talapia Fillets
8 ounces Cod, Halibut, sea Bass, or Red Snapper (your choice) Fillets
1 cup olive oil/ vegetable oil
2 cans peeled diced tomatoes (14.5 oz. x 2)
6 garlic cloves
2 wholes chili pods
1 cup fresh parsley
2 shakes or more Italian herbs (basil, oregano, thyme, rosemary, marjoram)
2 shakes or more black pepper
2 shakes or more salt
also you can ad but don't need to : 1 cup dry white wine, or 1 cup cream (cream cheese need to cook and dissolve, heavy cream will do, or sour cream) all will achieve a nice but different result. |
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