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Servings about 10 servings

A garlicky, savory dockside stew. At the restaurant, we stored the fish and tomato-vegetable broths separately, assembling each individual serving in a preheated covered casserole dish and baked it hot, just a few minutes. Tastes best with several different types of fish and seafood, lean and rich. We always used mixed fresh seafoods; salmon is rather overpowering in the mix, and very lean thin fish, like flounder, can get a little bitter.

Simmer till just tender(10-15 minutes):
2 lb chowder fish (chunks with bones, skin)
1/2 lb snapper, halibut, or sea perch
1 lb turbot or butterfish
2 tsp Dashi (Japanese fish broth powder)
water to cover- about a quart

Skim out the fish and set aside the broth. When the fish is cool, pick out bones and skin and break flesh into bite-size pieces. Meanwhile, in a large pot,

1/4 C olive oil
4 leeks or 12 scallions, white part only, cleaned and sliced lengthwise
4 tomatoes, peeled, seeded and chopped
5 cloves minced garlic
1 T fennel seed
1/2 tsp Spanish saffron
3 whole bay leaves
2 tsp grated orange peel
2 T tomato paste
1/8 tsp celery seed
3 T fresh chopped parsley
1 tsp ground black pepper
1/2 tsp Spike or other vegetable seasoning

The vegetables should become transparent and tender.

Add about:
1 C water or white wine

When ready to serve, here's how you assemble the pot full. Take the poaching broth and add fish broth to make 5 cups. Add the vegetables, removing the bay leaf. Lay in the poached fish,

1/2 lb cooked shelled shrimp, mussels or oysters
8-16 scrubbed whole clams- 1-2 for each serving

Bring to a simmer, and turn off after it simmers ten minutes- no more! While it heats, preheat the serving bowls. Serve 1-2 clams, about a half cup of broth and a mix of the shrimps and seafoods to each serving. A garlicky slice of toasted French bread in the bottom of the soup plate is appreciated by many.

Non-dairy Mushroom Soup

Makes 8 servings.

1 pound fresh mushrooms or frozen mixed mushrooms
5 tablespoons olive oil, divided
2 cups finely chopped carrots
2 cups finely chopped celery tops with leaves
1 cup finely chopped onion
1 clove garlic, finely minced
2 quarts soy milk, plain
3 tablespoons Tomato paste
1/4 cup chopped parsley
1 Bay leaf
1 tablespoon Spike or other vegetable seasoning powder
1/4 teaspoon Salt
1/8 teaspoon Ground black pepper
3 tablespoons Dry sherry or 1 tablespoon sherry vinegar

  • Soy sour cream for garnish

    Rinse, pat dry and finely chop 1/2 pound mushrooms and the stems from the remaining half pound; slice remaining caps and set aside. In large saucepan, saute vegetables except mushrooms until tender and onions are clear in 4 tablespoons oil. Add chopped mushrooms, cook for 5 minutes longer. Stir in tomato paste, salt and black pepper . Add bay leaf and soy milk, cover and cook on low about 2 hours. Remove bay leaf and discard.

    Puree soup in blender or food mill. In medium skillet, melt remaining butter. Add reserved sliced mushrooms; saute 5 minutes, add to soup along with sherry. Reheat. Serve with a dollop of soy sour cream.