Recipe: Curried Tomatoe Bouillabaisse

Serve this over saffron or brown rice.

Pow!  This soup was very spicey, indeed.  It was so delicious, though, that I ate the entire bowl.  I don't normally enjoy food that's so spicey you have to gulp water after every bite, but this was so good.  Next time I'm going to decrease the amount of crushed red pepper to tone down the spice.

CURRIED TOMATOE BOUILLABAISSE
from Martha Stewart's Healthy Quick Cook Book

1 28-ounce can whole tomatoes
1/2 teaspoon cardamom seeds (I used powder)
2 whole cloves
1 1-inch stick cinnamon
1 whole dried red pepper or 1 1/2 teaspoons crushed red pepper
2 Tablespoons curry powder
1 lemongrass stalk, cut into 1-inch pieces (I didn't have any of this)
1 pound assorted firm white fish (I used cod but you could also use monk, halibut, black, tile), cut into 2-inch chunks
Kosher salt
1/4 cup coarsley chopped parsley leaves

In a large stockpot, combine the tomatoes, cardamom, cloves, cinnamon, red pepper, curry poder, and lemongrass with 6 cups of water and bring to a boil.  Reduce the heat and simmer 20 minutes.  Strain the broth.  Add the fish to the broth and poach until opaque, about 10 minutes.  Season with salt.  Ladle into shallow soup bowls and garnish with the parsley.

Printable Recipe

Enjoy!

1944, by Harcourt Brace & Company

This is a beautiful story with gorgeous illustrations. 

I highly recommend you read it to your daughters. 

We found this at our local library.