Seafood Stew (otherwise known as “Bouillabaisse)

In different parts of the world, this dish is simply called “seafood chowder”. In Belgium we ate a similar dish known as “waterzooi“. I decided that I had small amounts of fish, shrimp and scallops that were not enough to cook separately and once again I turned to Pinterest to see what were the possibilities. The resultant stew/chowder/bouillabaisse/waterzooi was great!

The photo below is from Pinterest, showing oysters, lobster, etc. accompanied the original recipe. Choose whatever seafood you can get at the store…

Feel free to choose whatever seafood you have on hand…

Seafood Bouillabaisse

Ingredients

  • 3 Tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 6 small potatoes, chopped
  • 1 small bulb fennel, trimmed and chopped* OPTIONAL
  • pinch saffron
  • 4 cups fish or vegetable broth
  • 1 14.5 ounce can crushed tomatoes
  • salt and pepper to taste
  • 1-pound fresh cod or another fish of choice, diced
  • 8 raw shrimp, shells on
  • 8 littleneck clams* OPTIONAL
  • 8 mussels* OPTIONAL

Garnishes and accompaniments: Chopped fennel fronds, chopped parsley, slices of toasted baguette.

To make rouille, combine one minced garlic clove, a 1/4 cup of finely minced jarred roasted red pepper, and cayenne pepper with 1/4 cup mayonnaise.

1 Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium high heat. Add onion, garlic, celery, carrots, potatoes, fennel and saffron until translucent. Add tomatoes and fish broth and bring to a boil. Cook stew until thickened, about 20 minutes. If you’re planning to serve the stew immediately, continue to step 2. If serving later, allow stew to cool completely and store refrigerated in an airtight container for up to 24 hours. When ready to serve, bring back to a simmer over medium heat before continuing to step 2.

2 Lower heat to simmer and add fish, adjusting heat to keep the liquid bubbling gently. Add cod or other diced fish first. Follow with clams about 5 minutes later. Finally, add the shrimp and mussels. Cover the pot and continue simmering until clams and mussels are open and shrimp is pink.

3 Adjust salt and pepper to taste. Ladle stew into bowls and serve with toasted bread slices and rouille sauce.

Fennel, Granny Smith Apple and Pecorino Salad

He is back! We are finally here again after our long trip away where we ate too much and drank too much wine…LOL. We did pick up some great new recipes which I will be sharing with you in the coming weeks. This first one was prepared by our good friend, Carole, up in Sault Ste.Marie, Ontario. I am not a great fennel fan, but this was very tasty and not strong on the fennel taste. If you are a GREAT fan of fennel use the 2 bulbs called for…we however only used one smallish one.

Fennel, Granny Smith Apple and Pecorino Romano Salad

Ingredients

  • 1 or 2 medium fennel bulbs (according to your love of fennel)
  • 2 Granny Smith apples, unpeeled, halved, cored, and thinly sliced
  • About 1½ ounces pecorino Romano, shaved with a vegetable peeler (½ cup shavings)
  • 1 tablespoon grated lemon zest
  • ¼ cup extra virgin olive oil, plus more for serving
  • 2 tablespoons chopped flat-leaf parsley
  • Coarse salt
  • Freshly ground black pepper

 

  • Instructions
  • Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then thinly slice it, using a mandolin or a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of the fronds and set it aside separately. Discard the remaining fronds.
  • Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, ¼ cup olive oil, and parsley. Toss gently. Taste, and season with salt and pepper.
  • Arrange the salad on a large, chilled serving plate. Drizzle more olive oil generously over the top, and scatter with the chopped fennel fronds just before serving.

 

  • VARIATIONS
  • If you can’t find pecorino Romano cheese, or simply prefer Parmigiano-Reggiano, by all means substitute it.
  • Crisp, sweet pears, such as Bosc, are a good autumnal replacement for the apples.

Cranberry Orange Chutney With Cumin, Fennel and Mustard Seeds

Not sure where this recipe originated since it was in my binder for awhile. Since we have 10 pounds of cranberries in the freezer this year, I thought we should make use of them.  We served this as a side dish with a smoked pork loin, which I sliced into thin slices and reheated gently on top of the stove,  in a mixture of red grapefruit juice and some fresh rosemary. It would be great with poultry, i.e. instead of the usual cranberry relish. We also used it the next day with salmon. Equally good.  Enjoy! Buen provecho!

Cranberry Orange Chutney with Cumin, Fennel and Mustard Seeds

Ingredients

1 1/3 cups sugar

1/2 cup red wine vinegar

3 tablespoons olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon yellow mustard seeds

1 cup thinly sliced red onion

1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips

1 tablespoon minced seeded Serrano chile (without the seeds)

3/4 cup water

1 pound fresh cranberries or frozen, thawed

1/2 cup dried cranberries

1/4 cup matchstick-size strips orange peel (orange part only)

Pinch of salt

The Technique: Simmered

    Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan. This technique softens the berries and allows enough time for all of the flavors to meld.

Preparation

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.

    Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD Can be made 3 days ahead. Keep chilled.