TWO DINNER-WORTHY FISH SOUPS, VINTAGE

MADE-UP SCALED-DOWN BOUILLABAISE (serves around 4).  Invented around 1989

(Here we have a perfect example and photo both created by Tamara.)

• 3 garlic cloves
• 1 small onion
• 1/4 bulb of fennel
• grated rind of one orange
• pinch of saffron
• 2 TB tomato paste
• salt and a tiny pinch of cayenne
• 3 cps. strained fish stock (definitely worth it to have made your own, so when you buy the fish, get them whole and ask the fishmonger to fillet them and save you the bones, which you just simmer for 30 minutes in water to cover, a sliced onion and some celery, and a little salt.  Sorry - that's another recipe.  But a quick one.  And probably using a good fish bouillon will be just fine.)
• 2 large potatoes, peeled and sliced into half rounds
• 2 lbs. fish fillets, in combination - whatever looks good! Could have shrimp, squid, or scallops too.
• chopped fresh parsley

Put everything above the fish stock in a food processor until finely chopped.  Heat olive oil in a large pot or casserole and add this mixture - sauté for a few minutes.  Add the fish stock and the potatoes and simmer until they are tender.  Add the fish at the end and simmer again just until it's done.  Sprinkle with parsley.  Voilá!

ANDY'S AUNT SALLY'S (from Lawrence, MA) FISH CHOWDER  (serves around 6).  Have been making this since 1976.

• 1/4 lb. salt pork (this is the only time I ever use salt pork, but it's part of the authenticity)
• 3 lg. onions sliced
• 3 TB flour
• 2 cps. water (or fish stock if you're lucky enough to have some)
• 1 cp. milk
• 3 lg. potatoes, peeled and diced
• 3 lb. thick white fillets of fish - haddock, scrod, cod, you could try something else - cut into pieces
• 1 cp. light cream
• 3 TB butter
• salt and pepper

Cut the salt pork into fairly large dice and put in a large pot on the stove, until most of it is melted.  In it, sauté the onions for about 5 minutes, until soft.  Add the flour and stir for another 2 minutes or so.  Pour in the water (or stock) and milk, and add the diced potatoes.  Bring to a simmer and cook 15 minutes or until the potato is tender.  (At this point, unless you love salt pork, you'll want to remove the pieces with a slotted spoon - they'll be floating on top.) Now add the fish and simmer 10 more minutes or until cooked through.  Add the cream, the butter, and salt and pepper to taste, and wait until the butter is melted and it's heated through.  It's that simple.