SOUP BASQUAISE
Ingredients for 4 servings
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup finely chopped celery
1 clove garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 cup each, diced green and red bell pepper
12 ounces boneless fish fillets, cubed: red snapper, halibut, cod or monkfish
3 tablespoons chopped fresh herbs: parsley, basil, chervil, rosemary
1 cup fresh tomatoes, seeded and cubed
3 cups water
2 dozen mussels, rinsed and trimmed steamed in 3/4 cup white wine
Juice of 1/2 lemon
Kosher salt and freshly ground pepper, to taste
Directions:
Heat the olive oil in a wide casserole. Add the onions, celery, garlic, pepper flakes, bell pepper pieces and mix them in the hot oil. Cover and cook for 2 minutes, stirring once.
Stir in the fish cubes, herbs and tomato pieces along with the water. Cover and simmer slowly for 5 to 7 minutes. Meanwhile steam open the mussels in a covered skillet with wine, about 2 minutes.
Add the mussel juices and lemon juice to the soup. Season to taste. Place the mussels on top and cook another 2 minutes on low heat.
Serving: Divide the fish and shell fish among shallow soup bowls. Pour the liquid over the fish and serve immediately.
Adapted from The Cooking of South-West France by Paula Wolfert
