Fish Soup
This dish is a derivative of fish stew and just as hearty and comforting. You can use any fish except oily fish such as mackerel or bluefish, as they bring too strong a fishy flavor to the soup. I like to top it with croutons with grated Swiss cheese... a favorite addition in our household!
Grilled Lobster With Green Papaya and Mango Sauce Vierge
Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any large claws but do have extremely long antennae. They are delicious grilled and easy to prepare. Feel free to substitute Maine lobsters if you are not lucky enough to obtain the spiny lobsters.
MOTHER’S DAY “BOUILLABAISSE”
With its origins in Marseille and the surrounding region, this dish is inspired by a classic bouillabaisse. Fishermen have a great talent for creating delicious, hearty meals with their leftover catch, and this stew is no exception.
Pay special attention to the thicknesses of the various fish and add them to the broth in the according order-the thicker the fish, the more cooking time it needs. For a fresh anise flavor and to tip your hat to a true bouillabaisse, add another splash of Pernod right before serving.
MUSSELS MARINIÈRES ROSÉ
Adding a little flour to the broth gives it texture and richness. Cook this dish à la minute and enjoy it immediately. I always have good bread close by ready to soak up the sauce, and I recommend you do, too!
RED WINE FISHERMAN'S STEW
Here I use striped bass, but feel free to add any other seafood you like and that is available to you. As for other dishes of this nature, be aware of the different cooking times for the various types and thicknesses of fish.