Autumn’s warm afternoons quickly turn into brisk evenings that are perfect for a hearty bowl of soup. In lieu of the aforementioned, and with evenings becoming colder by the day, here is one of my favorite soup recipes. It is low in fat, but rich in pallet and sophistication. Enjoy as a meal on your own or delight a couple of guests. If you follow the instructions closely, your homies will love you and women will admire your culinary skills.

The Soup: Seafood Bouillabaisse

Rich in French tradition, Bouillabaisse originated in the beautiful port city of Marseille. When translated into English, Bouillabaisse simply means to boil and to reduce. Following tradition, incorporate at minimum six different varieties of fish when preparing this meal. For optimal taste, ensure the seafood you are using is as fresh as possible. Ideally, it should be caught and cooked within the same day. Our recipe includes: cod, mussels, clams, shrimp, prawns and scallops.

Ingredients as follows:

As much fish as one desires to eat, however, variety is essential
1/2 cup of Olive oil
3 cloves of crushed garlic
1 large diced onion
2 diced large tomatoes
5 stalks of diced celery
3 chopped carrots
3 chopped potatoes (small squares)
1 1/2 teaspoons of salt
3 tablespoons of lemon juice
1 can of beer
1 cup of clam juice

Cooking Methodology

1. Warm the half cup of olive oil in a large sized stew pot. As soon as the oil starts to bubble, add the potatoes, crushed garlic, onions, tomatoes, and celery. Sauté this mixture for a couple of minutes on medium-low heat. Next, add a little more olive oil. Continue cooking this mixture until the onions turn a golden brown. (Be cautious not to burn the onions.)

2. Add 1 cup of water and 2 cups of tomato broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes, stirring periodically. Add the cod, mussels, clams, shrimp, prawns, and scallops. Let simmer for 2-5 more minutes. (Again, stir periodically.)

3. Add a dash of salt, pepper and saffron. Add a half can of beer, another half cup of tomato broth, and a little bit of lemon juice. Let simmer for another 15-20 minutes on medium-low heat.

4. Before serving be sure to taste the broth and add additional seasoning to taste.

Serve in a bowl, and top with a smidgen of fresh parsley and a touch of lemon juice.

Pair with a nice white wine or Birra Moretti.

Enjoy!

Photos by: Matthew Nelson