There is something magical about soup. When you come in from the freezing cold outdoors and sit down at the table to a bowl of hot steaming soup, it transforms your entire body. It first starts at your lips as you take in that first spoonful into your open mouth; the flavors then swirl around your tongue then plunge down your throat to warm your entire body.
I love soup so much that even in the summer my family eats chicken soup every Friday night. Now, during the winter months, I make a fresh batch of different varieties every few days. I also enjoy soups that are meals in of themselves. Many years ago, my husband and I went to eat out in Manhattan. One of their dinner specials was a bouillabaisse, which is a fish stew (typically made with shell fish). As I had never had an opportunity to try such a dish (since shell fish are not kosher, you generally don’t find these dishes at kosher restaurants), I wanted to try this kosher version of the classic dish. It was amazing!!! I then scoured the internet to try for a kosher version of this dish. After much trying and creative adaptation, this was my tweaked recipe of this yummy soup. I serve it with crusty bread and I like to drink Baron Herzog Late Harvest Riesling with it.
Flounder Bouillabaisse
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped peeled onion
3 cloves garlic, minced
2 medium leeks, thinly sliced
1 can 14oz chopped tomatoes, drained
4 cups water
1 tablespoon crushed dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon saffron
1/4 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1 3/4 pounds flounder, uncooked, cut into 1-inch pieces
Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and leeks. Cook, stirring frequently, 10 minutes. Add small amounts of water if necessary to keep vegetables from sticking. Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 30 minutes. Add flounder. Continue to cook, uncovered, 15 minutes, or until the fish is thoroughly cooked. Remove and discard bay leaf before serving.
Garnish with fresh parsley
