Right, apologies for not posting sooner. I’ve been up to my ears with Project Homecoming. Before any of you think it’s some cool cooking project, it’s not. Hubby and I are finally uprooting (again) and heading back home to Australia. So imagine a small one bedroom flat in London, full of packing boxes and an outrageous accumulation of worldly possessions from our four years here, a countdown calendar which we have forgotten to rip off for the past three days and now reads 22 days left, but in truth we only have 19 days left before we jump on a plane home. So many things to do, so little time!

More on Project Homecoming another time. For now I leave with you this one-pot distraction. Almost like a bouillabaisse but with just cod, mussels, calamari and no sign of traditional sauce rouille. A really simple recipe – quick and easy and a really good distraction for when you can no longer handle cardboard boxes, sorting through crap and a messy house.

SORT-OF BOUILLABAISSE
Adapted from allrecipes.com

  • olive oil
  • 1 onions, thinly sliced
  • 400g can chopped tomatoes
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 sprig of dill
  • 1 pound mussels, cleaned and debearded
  • 300ml stock
  • salt and pepper to taste
  • 1 – 2 fillets of cod, cut into large pieces
  • 1/2 pinch saffron threads
  • 2 calamari tubes, cleaned and sliced into pieces or rings
  • 8-10 new potatoes, pre-boiled till just cooked

Directions

  1. Heat the olive oil in a large saucepan, and add the onions and garlic and cook for a few seconds till fragrant but not brown. Add chopped tomatoes, bay leaf and dried thyme. Cook for another minute.
  2. Add stock and potatoes. Season to taste with salt and black pepper. Turn up the heat to high and add mussels. Cover and add fish and calamari when mussels are just starting to open. Turn heat to medium, add saffron and dill and continue cooking for 10 more minutes or until fish is cooked but still firm and not falling apart.
  3. Taste the bouillabaisse and adjust the seasoning, then serve.

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Join the conversation! 5 Comments

  1. Exciting times! We’ve got 5 weeks until D-day, but will have to get all of our possessions back into the 2 suitcases we brought to Italy 1 year ago … eeek!

    This soup looks totally delicious. Somehow Spring seems like the perfect time to be eating seafood :)

    Reply
    • Exciting times indeed! I’m sure 5 weeks is a bit early for a countdown, but it’d arrive really really quickly! We came to London with 6 boxes, and we’re probably going back to Oz with more than double of that!

      Reply
  2. You got my mouth watering with this dish! I haven’t had calamari and museels in so long and this dish has got my craving going for them. Looks great! Thanks!

    Reply
  3. This looks awesome! However, the one time I made mussels, cleaning them was a nightmare and I told myself I would never cook them again unless they were pre-cleaned. I was kind of traumatized–but if someone else made them for me, I’d be all over it!

    Reply
  4. Delicious dish. Thanks for sharing!!

    Reply

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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.

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