You need to go to a FANCY PLACE that serve's European/French type real "Bouillabaisse, (aka, fish stew)"..............
It's out of sight AND worth the price.
Like for an aniversary or some such special occasion because it's gonna cost you dearly for the night out so savor the memories later sorta thing.
pdq67
For soup
- 2 pound mixed freshwater fish fillets, cut into 2-inch pieces
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 garlic cloves, finely chopped
- 1/2 cup extra-virgin olive oil
- 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
- 1 (28-ounce) can crushed tomatoes (preferably Italian)
- 2 cups water
For toasts
- 1 baguette
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
Make soup:
Pat fish dry and sprinkle with 1/2 teaspoon salt.
Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Make toasts while fish cooks:
Preheat broiler.
Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
