4-6 slices bread, toasted
2-4 cloves garlic, peeled
1 T. oil
1 large onion, sliced
1 celery stalk, minced
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1 bay leaf
1/2 tsp. saffron or cumin powder
1 tsp. fennel seeds
14-oz. can tomatoes
1 tsp. grated orange rind
4 cups fish stock or chicken stock
Salt
Pepper
1/4 lb. semi-fatty fish fillets, cubed (Arctic char, salmon)
1/2 lb. lean fish fillets, cubed (sole, cod)
1/2 (14-oz.) can clams
Rub toast with garlic clove. In large pan, heat oil and sauté garlic, onion and celery. Add herbs, spices, tomatoes, orange rind, stock, salt and pepper. Boil. Simmer 10-15 minutes. Add fish; cook for 2 minutes. Add clams, along with some clam juice. Simmer longer, until fish is cooked. Place slice of toast in bowls, spoon bouillabaisse on top.
Leo G. J. Seffelaar Broadview, Saskatchewan, Canada
From—Fish Traditions: Member Recipes