Cioppino, Bouillabaisse, Fish Soup, Seafood Stew

[Susan in FL]

I've been doing some searching for recipes and ideas, but as always, I'm more interested in the comments and suggestions on eG.

I have a divine fish stock I made from the bones and head and leftover grilled red snapper and vegetables. I want to use it for what would take best advantage of its wonderful flavor. What are your suggestions? What has been your experience making Bouillabaisse or Cioppino, etc.? Can you direct me to any of your favorite recipes?

Any discussion about any-or-all-of-the-above would be helpful and greatly enjoyed.

Edited August 31, 2004 by Susan in FL (log)

[Jensen]

The husband of a friend of mine makes a fabulous clam soup (recipe to follow). It calls for clam nectar but you could easily substitute your broth for that. I've also made it with a variety of shellfish (clams, mussels, and prawns) and it's turned out beautifully.

Ken's Clam Soup (the name doesn't do it justice)

2 T. olive oil

2 tsp. minced garlic (or more!)

2-5 lbs. clams, in shell

1 48-oz can of clam nectar or clamato juice (this is a Canadian thing, I think, as I've only ever seen clam nectar in the States in puny little bottles)

3 cups water

1 14-oz can whole ground tomatoes

1 cup dry white wine

1/2 cup butter

2 tsp salt

2 tsp crushed red chili peppers

2 tsp oregano

2 tsp basil

2 tsp chopped fresh parsley

In large stock pot, heat oil until haze forms. Add garlic and saute until fragrant. Remover from heat and add remaining ingredients. cover and bring to a boil, stirring occasionally. When clams open, remove from heat and let stand 5 minutes. Serve with cresty bread and a leafy salad for a complete meal.

[Carlovski]

How about a good risotto?

If the stock is very fine you won't need anything else (And no cheese!)

[Susan in FL]

The clam soup recipe is like a milder version of some of the Cioppino and Bouillabaisse recipes I looked at. That could work, adding additional seafood. On one hand, I'd like to make an authentic one of those. On the other hand, there have been times for me when more ingredients have not made something like that better... sort of hard to appreciate the flavors of everything all at once.

I did wonder if anybody thought there was a magical combination of ingredients for a dish of this type that results in a good blend of flavors.

Does anyone have an opinion on fennel or saffron in Bouillabaisse? Is it distracting?

The risotto is a great idea for the simplicity. I'll consider that, too, as a way to appreciate the stock.

Thanks.

[lorea]

How about a Korean-Chinese spicy seafood noodle soup? I think it's called Jam Pong or Jam Bong in Korean.

It's absolutely delicious!

[Susan in FL]

Lorea, I didn't find recipes in my search for either. I did get some interesting links when searching Jam BONG. Could you direct me to any recipes, so I could take a look?

[Carrot Top]

Does anyone have an opinion on fennel or saffron in Bouillabaisse? Is it distracting?

Personally I adore fennel in any of the varieties of boulliabaisse-like soups or stews. It adds a rich unctousness, a lightly sweet perfume that makes you want to keep on eating and eating...

Ha, ha! I actually just started salivating when I wrote that!

Saffron...for me is a 'take it or leave it' sort of thing. The expense is bothersome and often I've found it stale at the time of purhcase...

[lorea]

Lorea, I didn't find recipes in my search for either.  I did get some interesting links when searching Jam BONG.    Could you direct me to any recipes, so I could take a look?

Sorry Susan, but I've never made it (I will someday!) so I don't have a recipe. It's a spicy seafood soup that you can usually only find at Korean-run Chinese restaurants or Chinese-run Korean restaurants, so I'm thinking it's a "fusion" dish.

I did find this recipe, but it's in Korean...perhaps one of our Korean speaking eGulleteers could translate? That top right picture looks exactly like it. It's SUCH a great soup!! It's especially good with hand-pulled noodles.

Jam Bong recipe in Korean

And here's a little thread about it, but there's no real recipe there either:

thread

Does anybody have more information about this soup?

(Interesting search results for Jam BONG. )