down-east bouillabaisse

Ingredients

• 1 lb fresh haddock fillets
• 1 lb fresh cod fillets
• 1 lb fresh ocean perch fillets
• 1 lb scallops frozen or fresh
• 1/3 cup butter or margarine
• 3/4 cup chopped onion
• 3/4 cup thinly sliced celery
• 1 clove garlic (or more if you like) finely chopped
• 33 oz bottle of clam broth and tomato juice cocktail
• 19 oz can of tomatoes or fresh
• 1 cup water
• 1/2 tsp dried thyme or fresh
• 1 large bay leaf crushed
• 1/8 tsp saffron
• salt and pepper to taste
• 2 small cooked lobsters
• (optional) toasted french bread

Directions

Cut fish fillets into 2 inch squares. Cut scallops in half. Heat butter in large kettle or pot add onion, celery, garlic. Cook gently until onion is transperant not brown. Add clam and tomato cocktail, tomatoes, water, seasonings. Not the salt and pepper yet. Bring to a boil. Add fish pieces (not the scallops) and simmer for 10 minutes. Add scallops and simmer for 10 minutes. Now season with salt and pepper to taste, adjust seasonings if necessary. Remove the lobster meat from the lobsters while the soup is cooking and dice the meat. Add this meat to the soup before serving. Put a slice of toasted french bread into each bowl and ladle the soup over it,or serve the bread separately. Enjoy it!

Submitted 6/13/05.
Source: robert kertesz
Submitted By: Robert Kertesz
akerte@po-box.mcgill.ca
down-east bouillabaisse