Seafood Soup (Bouillabaisse)

It has been quite some time that I wish to cook seafood soup (Bouillabaisse) but prohibited from the purchase and treatment of various ingredients.   But this time I managed to make it.  Fresh and nice!  The most labour work is to get different seafood and vegetables from the market.  Here is it!

It’s quite easy.  Sauté sliced union in avocado oil.  Add in diced fennel and sliced leek.  Put raw fish in for  cooking the soup, but not that for eating.  Add celery and carrots into the pot.  Pour in chardonnay and let it sweat for a few minutes till almost evaporated.  Pour in water, boil and simmer for 30 minutes.

Take out the fish, some of the vegetables and soup.  Blend them until fine and pass the liquid through a sieve.   Put the drained soup back to the pot.  Boil the soup.  Add seafood like cod, prawn, clams and crab.  Turn off the heat once it reaches the boiling point.  Enjoy the soup with homemade Landbrot (German Country Bread) and a glass of Chardonnay.  Superb!  A marvelous Sunday lunch.  Sort of extravagance, with breeze from the window.

Idea is based on French Cooking Made Easy, but varied ingredients and seasoning. Inspiration is also from Tim Mälzer.

Thank you Lord for abundance in life.  Jesus said to them, “I am the bread of life. The one who comes to me will never go hungry, and the one who believes in me will never be thirsty.”

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