Summer Bouillabaisse

Florence farmer’s market.

Serves 2.

Coarsely chop-

1 large onion red or white
1 large native tomato
1 orange or yellow bell pepper

Brown in a little olive oil in a stock pot.

Add chunks of meat from a firm white fish (monk, grouper, hake), a dozen cherry stone clams.

Season with fresh chopped chives and ground white pepper.

Cover with a little water.

Bring to quick boil then cover and simmer for 10 minutes until clams open.

Add 1/2 cup blended honeydew or watermelon until smooth.

Scoop out clams from shells and discard shells and any unopened clams. Stir.

Serve in bowls with a fresh baguette. Or, try Cioppino Estivo. A richer version.

2 thoughts on “Summer Bouillabaisse

  1. Pingback: Seafood Stews | Recipe Detours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s