Today is National Bouillabaisse Day and although we love our fish and shrimp, we are just not a big fan of fish soup. My sister makes this all the time up north and she and her husband are huge fans of any kind of fish soups and chowders. Matter of fact, right now her husband is on a clam chowder rant and they are having it once a week and she confided in me that she is actually getting tired of it. My brother-in-law has a little touch of dementia and his appetite has declined, so if he’ll eat homemade chowder, she appeases him just to get him to eat, good wife! So here’s a quick version she shared with me.
- ½ cup chopped onions
- ½ cup chopped celery
- 1 garlic clove, minced
- ¼ cup butter
- 1 lb fresh fish filets, she uses perch or trout from their lake
- 1 bay leaf, crushed
- ¼ teas thyme
- Sea salt and white pepper to taste
- 1 can (20 oz) tomatoes, chopped
- 1 cup clam juice
- 1 can (8 oz) oysters or fresh shucked if available
- ½ lb cleaned shrimp
- Saute the onion, celery and garlic in the butter in a large saucepan, until tender.
- Add the fish, bay leaf, thyme, salt, pepper, tomatoes and clam juice and mix well.
- Simmer for 10 minutes.
- Add the oysters and shrimp and simmer for another 10 minutes or until fish flakes easily and shrimp are pink.
She serves hers with lots of oyster crackers…………enjoy!