Yes, indeedy. I have an easy version of bouillabaisse which works out well, mainly because seafood tastes good, not because of any special
tricks.
Firstly, I should say that traditional bouillabaisse recipes require a
few different types of white fish, possibly some crustaceans, saffron,
and fresh fennel bulb. I consider fennel to be inessential, especially
since it is somewhat of an acquired taste, and I normally cook this for
company. The reason for using three types of fish is to give complexity
to the stock, and the reason for not overusing shellfish is that they
will flavour the stock too strongly. I don't like the fish overcooked
(which it needs to be to make the stock), so I use a prepared stock.
Thus I can use as much shellfish as I want, because it only cooks for a
little while.
So I suppose this isn't bouillabaisse, but I think that you'll like it.
Seafood in Saffron and Tomato Broth
Ingredients, four portions.
* Four cups fish stock (a stock prepared with a little dry white wine is
OK)
* Eight small or four large prawns (shrimp), shelled but with tails
still attached
* Eight scallops
* Twelve bite-sized pieces of good white fish (monkfish is nice)
* Twelve calamari rings
* Eight mussels, cleaned
* Two medium tomatoes, peeled, seeded and pureed (you can use a
commercial product)
* Three cloves garlic, chopped
* Good pinch saffron
* Bouquet garni for fish (parsley, bay, fennel, perhaps thyme, savory)
* Salt and pepper
* Olive oil
-no vegetables are necessary, as carrot, onion and leek should have been
used to prepare the fish stock. You can adjust the rest of the recipe if
the stock has been made with herbs in it.
Instructions:
Heat oil. Saute garlic. Add tomato puree, cook down. Add stock, bouquet
garni and saffron (be careful with the saffron. You might like to add it
little by little and check for flavour). Simmer for a while, on a fairly
low temperature. Add fish. Cook two minutes. Add mussels (and prawns if
you are using large ones). Cook one more minute, covered. Add remaining
seafood. Cook, (covered) until mussels open, and other seafood is
cooked, which should be just a few minutes. Do not overcook. season with
salt and pepper. If you find it a little strongly flavoured, water down
a little. You can even add a little sugar if it is a bit rough.
Goes really well with Tabasco, and some crusty French bread to sop it
up. I suppose I'll get death threats from the French for saying that.
C'est la vie.