Salmon Soup with Aioli

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for this classic food funny:

One night a fellow drove his secretary home after she had imbibed a
little too much at an office reception. Although this was an innocent
gesture, he decided not to mention it to his wife, who tended to get jealous easily.

The next night the man and his wife were driving to a restaurant to
celebrate her 30th birthday. Suddenly he looked down and spotted a
high-heel shoe half hidden under the passenger seat. Not wanting to be
conspicuous, he waited until his wife was looking out her window before
he scooped up the shoe and tossed it out of the car.

With a sigh of relief, he pulled into the restaurant parking lot. That's
when he noticed his wife squirming around in her seat. "Honey," she
asked, "have you seen my other shoe?"

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Emmett Watson's Oyster Bar is a Seattle institution, and their salmon
soup is world-renowned. I was lucky enough to eat there when I visited
Seattle a few years ago, and am happy to have scored the recipe in the
process. You can add just about any seafood you like as long as you don't forget the salmon.

Salmon Soup with Aioli

For the aioli:
4-6 cloves garlic, chopped
1 egg
3 Tbs (45 ml) lemon juice
'Salt and freshly ground pepper to taste
1 cup (250 ml) extra-virgin olive oil

For the soup:
1 Tbs (15 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
4 cups (1 L) clam juice
1 15-oz (425 g) can whole tomatoes, drained and chopped
1/4 cup (60 ml) dry white wine (optional)
1/2 tsp (2 ml) dried oregano
A pinch of red pepper flakes
Salt and freshly ground pepper to taste
1 lb (450 g) skinless salmon fillets cut into bite-size pieces
1/2 lb (225 g) firm white fish such as cod, halibut, or red snapper, cut into bite-size pieces
1/2 lb (225 g) clams, scrubbed
1/2 lb (225 g) mussels, scrubbed and debearded
4-6 thick slices hearty bread, toasted until crisp

To make the aioli, combine the garlic, egg, lemon juice, salt, and
pepper in an electric blender or food processor and process for about 2
minutes. Add the olive oil in a thin stream while the machine is running and process until thick and smooth.
Cover and refrigerate until ready to use.
Received on Mon Apr 5 18:20:59 2010