Monday, December 22, 2008

Christmas 2008 Soup

Bouillabaisse Soup Base
Yield 4
This is a great soup that can be used for a make-ahead meal. You can make the base the day ahead and just throw it together the next night. Add a green salad, some crusty bread and a glass of wine and watch the stress melt away.

3 T olive oil
1 medium carrot julienned
1 medium onion julienned
2 ribs of celery julienned
3 cloves of garlic roughly chopped
1 14.5 oz can of diced tomatoes
1/8t fennel seeds
¼ t saffron
1 cup of clam juice or Minor’s fish stock you can buy this and other fine NestlĂ© products at
2 lbs fresh mussels
1lb mixed seafood Trader Joe’s has a great frozen blend or you can use any fish
1/8 dried peppers optional
Sauté carrots, onions, celery and garlic in the olive oil until slightly soft. Add tomatoes with juice, saffron, fennel seed, clam juice and dried peppers. Simmer for 30 minutes, the soup will be thick but will thin out as you cook the seafood blend and mussels as they release their juices. When ready to eat place seafood and mussels into the pot cover and gently simmer until mussels are open. Discard any mussel that are not open, Divide contends between four bowls and serve immediately. You can add chopped parsley at the


  1. You can get great deals on saffron at Indian grocery stores. You have to buy a full oz. but it is dirt cheap compared to buying it buy the gram in regular grocery stores.

  2. One of my favorite meals. Its even better when George makes it...