Bouillabaisse Summer Version

My husband Brian had laminated he had lost his taste and appetite while I was away for a few days. No doubt his meals were not as usual and perhaps his taste buds just needed a wake up call. I took it as an invitation to make something new.

Lots of fresh vegetables and wine with cod and shrimp sounded like a dish he would love so we were on the path. He sat down to eat and I waited his comment. When he asked if there was enough left for diner tomorrow night I knew he loved it and had scored a hit!!

It is a quick, easy, and healthy meal we will repeat often as the fresh tomatoes come on in our garden.

I adapted the recipe, Summer Bouillabaisse, from "Mr. Sunday's Soups" by Lorraine Wallace.

1 T. extra virgin olive oil
1 lg. bulb fennel, quartered, cored, and thinly sliced crosswise
2 stalks of celery sliced thin
2 cloves of garlic sliced thin
1 1/4 C. dry white wine
1 bay leaf
1, 28 oz. can Italian plum tomatoes, seeded, with juice
6 plum tomatoes peeled, seeded, and halved
1 lb. cod (or halibut, monk fish or flounder, skin and bones removed and cut into 1" chunks)
1 lb. shrimp peeled and deveined, tails left on
1 t. red wine vinegar
scant 1/2 t. kosher salt
freshly ground black pepper
optional, 1 lb. cooked lobster meat chunked

1/2 C. mayonnaise
1 t. fresh lemon juice
3/4 t. smoked or regular paprika

Heat a large heavy bottomed pan with the olive oil and add the fennel and celery. Cook, stirring until softened and golden, about 5 minutes. Add the garlic and cook, stirring about 1 minute more.

Add the wine and bay leaf and bring to a simmer. Add the tomatoes with their juices and partially cover the pan. Cook until the tomatoes begin to break apart, about 6-8 minutes. 

Add the cod and shrimp and cook covered until the seafood is opaque and firm, about 5 minutes, stirring once halfway through. Stir in the vinegar, salt, and pepper to taste. Add the lobster if using and heat through for 2 minutes.

Meanwhile, whisk together the mayonnaise, lemon juice, and paprika in a small bowl.

Ladle the soup into warm bowls, and top with a dollop of paprika mayo.  Yield 4-5 servings.
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