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faux-bouillabaisse recipe

Date: Mon, 31 Jul 1995 14:21:41 EDT
 From: JACK PORCELLO (porcelloj@orion.crc.monroecc.edu)
 Faux Bouillabaisse
 Just did some experimenting with seitan over the weekend.  Namely,
 Loma Linda's "Sea Skallops".  (Thanks for the pointer, you know who
 you are!  Drop me a line, I lost your address!)  The end results is
 below.  My carnivore friends/guinea pigs were fooled!  They thought 
 it was the authentic Mediterranean Fish Stew!  
 1 can Loma Linda Sea Skallops, with broth, chopped to bite size
 1 medium yellow onion, peeled and chopped
 2 medium leeks, cleaned and chopped
 3 ribs celery, chopped
 2 cloves garlic, mashed
 2 medium carrots, peeled and chopped
 1/4 cup white wine, very dry (I used Gewurtztraminer)
 1 orange, peeled, chopped, and zest removed from pith
 2 large tomatoes, peeled and chopped
 1 20 oz can crushed tomatoes
 3 cups vegetable broth
 2 bay leaves
 oregano, thyme, basil, pepper, and salt
 Sautee first six ingredients in bottom of large dutch oven in the 
 white wine until onions are translucent.  Add orange and orange
 zest, tomatoes (canned and fresh), broth, and bay leaves, and a 
 pinch of each herb, about 12 grints of pepper, and 1/4 teaspoon of 
 salt.  Bring to a boil, and simmer for 10 minutes.  Serve with a
 salad and crusty bread.
 kwvegan vegan