Mom’s Provençal Seafood Bisque

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Food is often associated with memory and this recipe makes me think of my mother. When I was single and living  alone in Málaga, my mom would visit and spoil me with her good food and good company. I would come home from work around 10:30 p.m. and smell these delicious odours as I came out of the elevator. She would hear the elevator coming, open the door and welcome me. She had a lovely dinner and a glass of wine ready. She always brought a little folder with copies of the recipes she was going to make in order to give them to me.
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This bisque is one of those recipes and I still remember going bananas when she first made it for me. It is wonderful. I love it. I met my husband when I was 36 and got married at 37. Sometimes, he says that he wishes that we met earlier because he is so happy now and feels sad when he thinks that I was on my own. I always say that I met him at a perfect time and that I would never take away the wonderful memories of time with my parents in order to have been able to spend more time with him. This does not mean I love him any less and he knows that. I made this soup for him today and now it was his turn to go bananas!

Serves 4-6

3 slices bacon, chopped ( I used about 3 tablespoons of diced cured ham. )
1 onion chopped
1 large celery stock, chopped
1 large carrot, chopped
2 garlic cloves, chopped
2 plum tomatoes, chopped
1 tsp orange peel, grated
A pinch of cayenne
A large pinch of saffron
4 cups fish stock
3 diced fillets of hake or cod

1. Cook the bacon or ham on medium heat in a large pot until crispy. Remove it with a slotted spoon. Set aside to drain on paper towels. If your ham or bacon has very little fat, add a touch of olive oil.:)
2. Increase the heat slightly and add the onions, celery and carrot. Cook for 2-3 minutes, stirring often until the onions are transluscent. Do not brown. Sprinkle some salt over all as it cooks.
3. Add the fish, tomatoes and garlic. Cook for 2-3 minutes, stirring often.
4. Add the orange peel, cayenne, bacon or ham, saffron and fish broth. Simmer for 20 minutes. Do not allow to boil.

The combination of flavours is unforgettable.

Enjoy! Xxxx Natascha

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14 thoughts on “Mom’s Provençal Seafood Bisque

      1. That’s great lol. Not all parents take that much needed time with their children or grandchildren. I know when I finally have grandchildren I will surely spoil them lol

    1. Hi there! Sorry, stock is another word for broth! You can buy fish broth in cubes just like you buy chicken or beef broth cubes. You could, on the other hand, make your own but it is more complicated, and in my opinion, very disagreeable! It involves boiling fish bones or prawn shells. I think the former is easier! Hope this helps and thank you for checking this out! 😘😘😘

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