Blond Bouillabaisse

If you make only one dish I post on this site, make this one!

I don't remember where I got this recipe, it's handwritten on a piece of note paper, but I have six copies so I don't lose it! I made this for Carolynn's Dad and Step Mom on Sunday and it was a home run. It is also super good for you. 

Blond Bouillabaisse

2 tablespoons olive oil

2 medium onions diced small

1 bottle Lea & Perrins White wine worcheshire sauce (also called chicken marinade)

2 cans (12-15oz each) stewed tomatoes (italian version)

1/4 teaspoon each; thyme, pepper, paprika, and saffron

2 tablespoons chopped parsley

1.5 pounds white fish fillets (you can use almost anything red snapper, halibut, trout, whatever. I use 2 kinds at 3/4 pound each)

1/2 to full pound medium shrimp (small work best)

dozen clams or mussels, or both

In a large 3qt pot, heat oil add onion and saute until soft.  Pour the cans of tomatoes in a bowl and cut the tomato pieces in half.  This is a personal thing, I don't like huge chunks of tomato competing with the fish.  Add Lea & Perrins, 2 cups water, tomatoes and seasonings (dried seasoning works fine, except for the parsley, make that fresh if you can).  Bring to a boil and simmer for 8 minutes.  

Cut fish into sections about 2-3 inches long.  They will break a part and that's ok.  Add fish to pot. Add shellfish.  Cook 6-8 minutes longer or until fish flakes with fork and clams are open.  Serve with crusty french bread!

I take a lot of liberty with the type of fish I use.  This last time I used halibut, cod, shrimp, mussels, and quartered sea scallops.  I have used flounder, clams, orange roughy, and even tilapia.  The magic of this dish is the saffron.  If you can't get saffron - don't make the dish.  Saffron is quite expensive (usually about 6.00/.25 oz) but it is well worth it.  I know that this might not be the best dish to serve if you are watching you budget, but if you need a showstopper that is easy, gourmet, and healthy, it is worth the splurge.

Fish in a Sweet Corn Chowder Gravy

UGH!  First money disaster!  I asked Carolynn to stop at King Kullen for the Mahi Mahi.  When she got there, it looked pitiful, so she opted for cod.  When I got home I could smell the fish from the front door.  It was not good.  We agreed not to ditch the menu, so I ran out and bought a piece of Halibut.  I really like Halibut and this was a fresh as anything, but it was $19.99 a pound!!!!  Kaboom!  It's Tuesday an I've spent an extra 21 bucks.  Anyway, here's the recipe

Fish in a Sweet Corn Chowder Gravy

2-3 tablespoons olive oil

4 slices of bacon chopped (can be omitted or veggie bacon can be substituted)

3/4 cup chopped onion

3/4 cup chopped celery (with some tops)

1 tablespoon fresh thyme leaves

salt and pepper (about 1/4 teaspoon each)

1 Tablespoon butter

2 Tablespoons flour

1 cup vegetable stock

1 cup fat free half and half

1 box frozen sweet corn

dash of cayenne

2 pounds of meaty white fish like Mahi Mahi, halibut, or Cod cut into individual pieces of 5-6oz each

Saute onions and celery in oil until just soft but not brown, add bacon and thyme, saute another 3 minutes or until bacon is crisp.  Add butter and flour stir to incorporate fully.  Add stock and 1/2 and 1/2, bring to a boil.  If too thick add another 1/2 cup of water.  Add corn (no need to thaw) and simmer.  Season with a dash of Cayenne to taste.

Meanwhile heat skillet and a tablespoon of oil.  Salt and pepper fish and cook 3-5 minutes on each side, depending on thickness.

Serve fish with chunky mashed red potatoes and generous ladles of the sweet corn gravy over the top.  Serious yum.