Summer Bouillabaisse

After a trip to Florence Farmers 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

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