There’s six people, five males, four persons who drive, three different schools, two parents and one bunny who rule this house. There’s also countless passions, many tasks, several jobs, few clubs and one business that influence all of us and our lives together daily. In relation to our meals – around which not only my thoughts and dreams usually float around here – this often translates into suppers that can be served in stages and taste as great at 10pm, when the last one comes home, as they did four hours earlier, when the first one sat down to eat.
One of our favorite such dishes has turned out to be a Fish & Seafood Soup. It is flexible and a little different, yet vibrant and rich in flavors each time, and most every time we serve it, at least one of us claims that it never has tasted as good as in the current version. Not following any set rules keeps this dish interesting and perhaps even is the main reason that we never get tired of it.
The instant we decide that dinner will be “The Soup”, as we refer to it, we immediately also agree if it will be “the clear” or “the tomato” one. The latter one contains tomato paste and fresh or canned tomatoes, and it is the one we usually prefer. (Unless there is a specific ingredient we want to incorporate and highlight, like we once did with saffron.) Fish and seafood wise we often choose fresh product that is quick to handle (shrimp, fish fillet, etc.) and, I admit, I admit, retreat to the monger’s frozen case for the items that require more elaborate prep (and he already has done for us – mussels, clams, octopus, etc. Hey, it’s an anti hectic dish, after all). Any combination of creatures has proven to be possible and delicious here, really. As for the vegetables, we like to add chopped onions and garlic, cut up a few potatoes, sometimes peppers, fennel or leeks. Herbs, fresh or dried ones in the form of a bouquet garni, usually are part of the mix as well. As is broth and, always, a little wine (white or red, depending on what’s on hand. Or what we are trying to find an excuse to open for…)
Besides the fact that it is simple and satisfying, doesn’t cause much prep nor clean up work and tastes even better when reheated a day or two later (please, make a mental note that there never is too much of it), “The Soup” offers one more very pleasant aspect: The longer it cooks, the better it tastes – and the longer and more deliciously it smells. The flavors just seem to melt into each other, deeper and deeper. The texture becomes smoother, thicker, more soothing, the chunks turn more tender over time. So don’t even try to stay under six hours! On the other hand, you can leave this soup on the stove for a whole day without having to worry about it. As long as the happy party gets a stir every hour or so, it will behave very well. – And so will the ones who sit down to supper that night. No matter how many there are.
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