We had one of my "I'll never be able to make this again" pot luck soup/stew today. It was SOOOOO GOOOD!!!!
I'm just going to list the ingredients here in case it'll help jog my memory.
It started with a frozen fillet of wild salmon DH had special ordered from Alaska. Well, actually it started with me going out to pick the tomatoes before rain started and not having room to put them down. I gathered up all the bruised, cracked, and bug-hole damaged tomatoes -- mostly full and almost too ripe Bulls Heart, Pink Berkeley Tie-Dye, Brandywine Sudduth, Black and Brown Boar, Kumato, Yellow Bell, Principe Borghese
-- cut out the damaged parts/stem ends and quartered. They went in the pot with the salmon, no oil or liquid, and as the tomatoes cooked, they FILLED the pot with juice.
Normally when I make one of these left over pot lucks, nobody else eats it, but the salmon and the tomatoes started smelling so good that I added 1/2 fillet of Striper
that DH had caught earlier in the summer. 1 small yellow bell pepper (Quadrato d'asti Giallo
) had a bruise so that went in all chopped up, and I added 1/4 of bright minced red Jalapeno M
. Then I went through the fridge and pulled out Provider green beans, Yellow Pencil Pod beans, and Purple Podded Pole beans
. Some were over mature so they were green shelled and others went in as snap beans along with a finely chopped young American Flag or Carantan leek leaf
This was starting to look rather good and DH was going to want his share. I rummaged around in the freezer and came up with a bag of Alaskan King Crab legs. I put a few in, then decided this might actually get the kids' attention as well, so put in some more.
I added one small All Blue or Adirondack Blue potato
diced, then realized if I I'm adding potatoes, I'd better add enough for the DD's, so 3 more blue potatoes went in along with some small Diablo Brussels sprouts
and 1 diced Royal Chantenay carrot
. At this point I knew there HAD to be celery in here -- I went out in the rain and mosquitoes and picked two stalks of Golden Pascal Celery
-- leaves and stalks finely chopped went in.
The fish were done but the rest of the soup needed to cook some more, so I "fished" them out
and reserved them so they wouldn't overcook or fall apart in the soup.
I then got an overwhelming urge to put more peppers in and remembered the recent threads on Chiles Rellenos and roasted peppers. I happened to have a nice green Anaheim NM
in the fridge, so I de-seeded and de-membraned it and put it in the toaster oven to broil. 5 minutes on each side and it was nicely charred. The skin came off in one piece like a thick piece of vellum. Skinned pepper was roughly chopped.
When I went out for the celery, I accidentally knocked over an immature Dill
seed head. So I plucked off some of the immature seeds and put them in. I did look for thyme on the way back inside but the thyme patch in the back yard is being overrun by the peppermint so I didn't get any. But I'd added so much more to the soup that I decided it could take a little more heat, and added another 1/8 of the red ripe Jalapeno M
The piÃƒÂ¨ce de resistance
for this soup was the seeds that were left in the food mill after making Homemade ketchup with all the ripest Volunteer cherry, Sugar Plum grape, and Principe Borghese tomatoes
and several onions
yesterday. I couldn't bear to throw out the 3 Tbs or so of seeds all coated in the rich sauce so I'd saved them. This was dissolved in some hot water and added to the soup at the end. The ketchup and the AKCL added enough salt that I didn't need to add any more. The fish went back in just before serving to heat up again and to get separated into chunks.
We had three torpedo rolls (Italian) in the freezer and that was just the thing. They were baked in the toaster oven to defrost and warm into nice crusty bread.
MMM mmm YUMMM!!! Was that good! I don't know if this can be called Bouillabaisse -- I think there are specific requirements to be called that. But whatever it was -- a homemade Seafood Soup/Stew with homegrown veggies -- it was great!