Freezing rain covered the shiny grey boots, powdery rubber sloshing through dampened streets and sleet-ridden sidewalks.
There was no other alternative than to assemble this stew, a simplified version of traditional bouillabaisse based on the ingredients I had on hand and/or could carry home under such pitiful outdoor circumstances.
1 fennel head, thinly sliced with stems and core removed
1 leek, white and light green parts only, halved and thinly sliced crosswise
1 shallot, diced
4 cloves garlic, minced
3 small potatoes, diced
3 stalks celery, thinly sliced on a diagonal
1 can diced plum tomatoes
4 cups stock, preferably fish stock but chicken can be used instead
2 cups sauvignon blanc
3 T olive oil
1 T butter
1 sprig of rosemary, needles removed from stem
a few sage leaves, chopped
¼ teaspoon saffron threads, soaked in ¼ cup warm water
Sea salt and pepper to taste. Start with 1 T of salt and ½ teaspoon of pepper and go from there
Sprinkling of red pepper flakes, also adjust according to taste
Handful of Italian parsley, chopped (optional) for garnish
1 ½-2 pounds your favorite fish, cut into small pieces, and/or shellfish
In a large stock pot, heat oil and butter on medium heat and add garlic and shallots. Sprinkle with sea salt. Saute for about 2-3 minutes, lowering heat if necessary so that garlic does not fry. Add the leek and fennel, dust with more sea salt, and stir frequently for another 3 minutes, until leeks and fennel soften. Add the stock, potatoes, sauvignon blanc, rosemary, sage, saffron, salt, pepper and red pepper flakes. Cover pot and simmer on low for 30 minutes.
Return heat to medium and add fish/shellfish. Give pot a stir, and cook fish for 3 minutes.
Serve immediately in bowls and garnish with parsley.
Garlic-rubbed toast made from a Balthazar boule goes nicely with the soup, as do quesadillas made with a sharp, aged cheese.
Pair with the leftover sauvignon blanc.
Okay…might as well open another bottle.
