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Marg CDN2

I've had a 14 course chestnut dinner and found it fun because it was served as courses. Fish, I

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Joined: Oct 13, 2010

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Posted to Thread #25532 at 9:00 pm on Dec 29, 2013

think, would lend itself more to courses even, than chestnuts did, although platters of 7 different fish dishes could easily be served all at once.

I agree with your thoughts. You could find some squid and stuff them with feta, a fish pie served with a salad that has some fish in it (tuna, salmon, shrimp); that's 2 courses right there. One of my favourite pastas is smoked salmon, feta, dill, peas, capers. A coulibiac made with some fish, probably salmon. Jamaican fish tea, love the baccalau idea, fish soup could perhaps be thin enough that people would not get overloaded on it, simply stuff mushrooms with oysters as an appetizer with the baccalau,

Hey you don't have much time. Get yourself going!!!

My favourite fish soup:

Provencal Fish Soup with Saffron Rouille Gourmet | March 2008

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.

Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr

4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices

Accompaniment: saffron rouille

Wash leeks. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Preheat oven to 350°F with rack in middle. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

My notes:

I double the garlic in the rouille. The rouille is absolutely essential, as it is to a bouillabaisse.

I use less fish, perhaps 3/4, using fresh-frozen (by a special Newfie), North Atlantic cod.

If it cannot be eaten with the bread, make sure every mouthful has few dots of rouile in any case.
I use a blender instead of a food mill. It can be blended again to make it smoother.


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