Canadian chef Mark McEwan’s healthy, East Coast version of the classic French bouillabaisse, with 4 kinds of seafood, will warm you up on a cold day. Use a mandoline if you have one to julienne the vegetables quickly and evenly.
- 2 quarts (2 L) fish stock (see below)
- 2 tbsp. (30 mL) olive oil
- ½ medium carrot, julienned
- ½ yellow or 1 small white onion, julienned
- ¼ fennel bulb, julienned
- ½ leek, white part only, julienned
- ½ clove garlic, very thinly sliced
- 1 small, oil-preserved red chili, sliced
- 2 sprigs thyme
- 1 bay leaf
- ½ cup (125 mL) white wine
- Fresh ground pepper to taste
- 1 cup (250 mL) diced tomato
- 1 can baby clams, drained 142 g can
- ½ lb. (250 g) white fish such as cod or haddock, cut in cubes
- ½ lb. (250 g) Atlantic salmon, cut in cubes
- 4 large scallops, halved crosswise
- 1 tbsp. (150 mL) chopped parsley
- 8 slices of baguette, toasted
- 2 lb. (1 kg) white fish bones (such as halibut, sole, turbot, flounder), rinsed and chopped
- ½ Spanish onion, sliced
- 1 small leek, white part only, sliced
- 16 parsley stems
- 3 bay leaves
- 12 peppercorns
- 1 lemon, sliced
- 1 cup (250 mL) white wine
- 8 cups (2 L) cold water
- First, make the fish stock. Combine all stock ingredients in a heavy-bottomed, non-aluminium stock pot. Add the cold water, bring to a boil, and then simmer for an hour or so, skimming scum from the surface as it rises. Strain out and discard solids, and keep at a simmer.
- Heat the oil in a large saucepan and begin to sauté the carrots and onions.
- As soon as they begin to soften – in 2 to 3 minutes – add the fennel, leek, garlic, chili, thyme and bay leaf. Do not allow the vegetables to brown at all – as soon as they begin to wilt, deglaze with the pan with the wine and then season with pepper.
- Add the fish stock, tomatoes, clams and fish, then cover the pot and cook for 3 or 4 minutes.
- Add the scallops, cover again and cook for another 3 or 4 minutes.
- Warm 4 individual serving bowls, place 2 slices of toasted baguette in each bowl and ladle soup over toast. Sprinkle with parsley and serve.
Nutrition per serving (using fish stock made according to the recipe):
Saturated fat 3g