1 c. Soup (15 ml) extra virgin olive oil
1 fennel bulb, sliced and fronds reserved for filling
1 small red onion, sliced
2 branches of celery, trenched
2 carrots, sliced
1 yellow, red or orange pepper, sliced
6 cloves of garlic, finely sliced
1 cup (250 ml) dry white wine
4 cups (1 L) of Walter Caesar mixture (or 3 cups of tomato juice and 1 cup of clam juice)
4 cups (1 L) of fish broth (next recipe) or vegetable broth
1 tablespoon of chili flakes, plus extra topping
1 tablespoon fennel seeds
2 leaves of laurel
2 c. Soup (30 ml) canola oil
6 small scallops
Sea salt and coarsely ground black pepper
2 tablespoons unsalted butter
½ lb (225 g) live clams, rubbed
1/2 lb (225 g) of live mussels, cleaned and disbursed
2 lb (905 g) of firm, skinless fish fillets, such as halibut, salmon or ling cod, cut into cubes of 1 in
½ lb (225 g) of mixed molluscs and crustaceans such as shrimp, shrimp and/or crab meat
Soft celery leaves, to garnish
4 shallots, chopped, to garnish
Chives fresh chopped, for topping
6 c. Soup (90 ml) rust, to serve
Crushed bread, to serve
Lemon quarters, to serve
- Heat the oil in a large saucepan over medium-high heat. Add fennel, onions, celery, carrots and peppers. Sauté for 5 minutes or until the onions are tender and translucent. Add the garlic and sauté for a minute. Add the wine and stir to deglaze. Pour the Caesar mixture (or tomato juice and clam juice), fish broth (or vegetable broth), chili flakes, fennel seeds and bay leaves. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes or until vegetables are tender and flavours are more concentrated.
- Heat canola oil in a thick pan over medium-high heat. Dry the scallops with a paper towel and add to the pan. Leave to grab without touching for about 2 minutes or until browned. Season with salt and pepper, turn scallops over, and take another 2 minutes. Add the butter and brush. Transfer to a plate.
- When the broth is ready, add the clams and mussels to the saucepan. Cover and cook until they start to open, about 3 minutes. Add the fish and other mixed seafood. Cover and cook for 3 to 5 minutes or until the shells are fully open and the fish is well cooked. (Discard clams or mussels that have not opened.) Stir in the cooked scallops.
- Divide the soup between the bowls or serve family style from the pot or a heated soup dish. Sprinkle each bowl with fennel leaves, celery leaves, green onions, chives and chilli flakes. Garnish with 1 tablespoon of rust. Serve with crushed bread and lemon quarters on the side.
The bouillabaisse, a soup of Marseille fishermen, was traditionally built around everything that had been caught in nets and traps that day. The fishermen sold their catch in well-stocked nets, then threw all the toppings and bycatch, with a few shells, into a broth infused with flavors such as fennel and garlic. Just about any white fish or shellfish with firm flesh would be delicious in this tomato broth. For simplicity use halibut and clams, or take inspiration from traditional fishermen and add a mix of fresh seafood of the day!
Recipe and photo from the book Lure (2017)
Revenue © 2017 Ned Bell