1-2.jpg 2-2.jpgWe dropped off our guests on Friday, I slipped in to the St. Tropez market for a few last minute items for our final lunch.  Our guest were very happy, and enjoyed their trip.  I served this soup, in the tradition of Bouillabase, as part of their buffet.

Fish Stew 

Serves 4

2 carrots, sliced or chopped

1 small onion, chopped

3 celery stalks, chopped

2 cloves garlic, crushed

2 Tbsp. olive oil

1 Tbsp. dried italian or french herbs (optional)

2 fish fillets such as cod

8 medium shrimp, peeled

1 lb. mussels

1 lb. clams

1 small can chopped tomatoes

1 can clam juice

1 can chicken broth

2 cups water

Saute vegetables in oil until soft, add tomatoes, and liquid, bring to a boil and simmer 15 minutes.  Add the seafood and let simmer in the broth for 5-10 minutes, just until cooked through and the shellfish has opened up.

Filed under: Cooking Great Food • The Charter Season

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