In due time I will update the post with stories from the Tokyo Bay fishing expedition. But for now… here’s a quick Julia Recipe inspired “Bouillabaise”, adapted the MOP way.


For Soupe de Poisson:

  • 1 cup minced onion (from 1 medium sized onion)
  • 1/4 minced spring onion
  • 1/2 cup olive oil
  • 4 cloves mashed garlic
  • 4 medium sized ripe red tomatoes (Japanese momo taro tomatoes work perfectly fine for this), roughly chopped
  • 2.4 liter water
  • a bunch of parsley sprigs
  • 1 bay leaf
  • 1/2 teaspoon of basil
  • 1/8 tsp caraway seed (original recipe called for fennel, I got none, so substituted)
  • 2 big pinches of saffron
  • 1/2 tsp orange peel (fresh)about
  • 1/2 tsp blackpepper
  • 1 tbsp salt
  • 1 red gunnard (freshly caught from Tokyo Bay, thank you John!)
For finalizing the Bouillabaise:
  • **about 300 grams of ‘tara’ (cod)
  • about 300 grams of other white flesh fish (non oily) – avoid mackerel family
  • 2 cases of ‘asari’ clams
  • *can add any other fish but they must be firm fleshed and NON oily. Let me reiterate that you want to avoid the mackerel family. Not recommended for this particular dish, the fragrant overwhelms the other ingredients.
  • Rounds of hard-toasted croutons
  • 1/3 cup roughly chopped fresh parsley
Directions to cook:

  • Start your Soupe de Poisson: cook the onions and spring onions slowly in olive oil for 5 minutes or until almost tender but not browned
  • Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more
  • Add the water, herbs, seasoning and fish to the kettle and cook uncovered at a moderate boil for 30 to 40 minutes
  • Strain, pressing juices out of ingredients. Taste carefully for seasoning and strength (at this point you will think you are in Provence, from the way your kitchen smells!)
  • Bring the soup to a rapid boil 20 minutes before serving. Add the fish or shell fix as listed in list for finalizing the Bouillabaise (**)
  • Bring quickly to the boil again and boil 5 minutes more or until the fish are just tender when pierced with a fork. Do NOT overcook
  • Immediately lift out the fish and arrange on the platter. Correct seasoning, and pour the soup into thetureen over the croutons.
  • Spoon a ladleful of soup over fish, and sprinkle parsley over both fish and soup.
  • Serve immediately


Categories: Featured, French, Le Creuset Project, Recipes, Soup

Author:Tari Martosudirjo Keitt

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