Subject: Scallop Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 07 2003 - 14:29:27 EST
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FOOD FUNNY
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Thanks to my friend and fellow Atlanta Ring member Celia for this one:
The couple entered the resort's swanky dining room. "I'm sorry,"
apologized the Maitre d', "but there are no tables available."
"One moment, my friend," said the man, drawing himself up. "I happen
to be Gregory R. Caruthers, the sportsman."
"I'd like to accommodate you, Mr. Caruthers, but there just isn't a
table available this evening."
"I bet if President Bush came in and asked for a table, there'd be one
available."
"Yes-s-s," the other admitted, "I suppose there would be a table
available for President Bush."
"Good! I'll take it. The President isn't coming!"
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TODAY'S RECIPE
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Fans of traditional French cuisine will recognize this as a type of
bouillabaisse which usually calls for several varieties of fish and
long cooking. I know you'll appreciate this simplified and
streamlined version.
Scallop Soup
2 Tbs (30 ml) olive oil
2 leeks, white part only, thinly sliced
2-4 cloves garlic, finely chopped
1 medium onion, thinly sliced
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) canned tomatoes, chopped
1/2 cup (125 ml) dry vermouth (optional)
2 Tbs (30 ml) grated orange rind
2 Tbs (30 ml) chopped fresh basil or 2 tsp (10 ml) dried
A pinch of saffron
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) fennel seeds
1 lb (450 g) scallops
1/4 cup (60 ml) chopped fresh parsley
Freshly grated Parmesan cheese
Heat the oil in a large pot over moderate heat and saute the leeks,
garlic, and onion until tender but not brown, about 5 minutes. Add
the fish stock, tomatoes, optional vermouth, orange zest, basil, and
saffron. Tie the bay leaf, thyme, and fennel seeds in a small piece
of cheesecloth to make a bouquet garni and add it to the pot. Simmer
covered for 30 minutes. Add the scallops and simmer until they turn
opaque, 3 to 4 minutes. Remove and discard the bouquet garni. Stir
in the parsley and serve immediately, garnished with grated Parmesan.
Serves 4 to 6.
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