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Mock Bouillabaisse

kept byromagirl

"This mock bouillabaisse is so scrumptious that you would never know it had anything 'left over' in it. You do have to stop and pick up a dozen or so fresh mussels and a few clams the day you’re making it, but otherwise everything else is at hand, and you can put this together in half an hour. I am assuming, of course, that you have a good fish stock in your freezer; if not, plan to make this after you’ve had a lobster or a supper of steamed mussels and have some of that intense lobster or mussel broth left. Otherwise use clam juice, diluted by half with water because it is quite strong."


1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, peeled and chopped
1 medium tomato, chopped
2 cups fish broth (see headnote)
A few fresh parsley stems
Pinch of fennel seeds
Salt and freshly ground pepper to taste
4 or 5 small clams
1 dozen mussels
A piece of leftover cooked or fresh fish, about 4 ounces*
A sprinkling of chopped parsley
2 slices French bread, toasted
A generous dollop of Pistou Sauce

*Usually a fresh white fish is called for, but I have found that a piece of lightly cooked leftover salmon is fine, too.

**If you don’t have any pistou on hand or time to make it, try mashing to a paste a small clove of garlic and a little salt, and then mixing that in with a tablespoon of mayonnaise. Whisk in a few pinches of paprika and a dash of hot pepper. Purists would not approve, but you can cheat a little when you’re by yourself. Nobody is looking.



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