On Wed, 07 Nov 2007 14:22:33 -0600, Melba's Jammin'
> wrote:

>In article >,
> "JoeSpareBedroom" > wrote:

>> I think I'd make something akin to bouillabaisse. Adding cream would be
>> tempting, but why mess with what's probably a really good broth?
>
>I always think of bouillabaisse as involving more tomato. Am I wrong
>or am I complicating this unnecessarily?

You're probably thinking of Cioppino. There's a recipe at the end of
this that was posted by Dimitri (I think) The February issue of Bon
Appetite Features a version that is fabulous. Sorry I don't have the
issue nearby.

>The broth *is* really good.
>Maybe a few more mussels and some whitefish along with my shrimps.
>Dinner tomorrow night. I'll pick up some good bread on my way home
>tonight.

Sounds good. My preference would be to go the cream route Joe
mentioned. I save all our shells from lobster, shrimp and crab and
freeze them until I've got enough to fill a 12 quart pot. After
straining and reducing I'll get a few quarts of stock. I make a roux,
add the cream and a quart of stock and play with whatever spices,
herbs and veggies I feel like that day. When it's how I want it I add
a pound of shrimp and a pound of crab meat. Scallops are good in it
too but Louise doesn't like them. <sigh>

Here's Dimitri's recipe from years ago.

Cioppino

1 lb. fresh or frozen fish fillets
1/2 lg. green pepper, cut into 1/2 inch squares
2 tbsp. onion, finely chopped
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
Dash of pepper
1 (12 oz.) pkg. frozen or fresh shrimp, cleaned
1 (7 oz.) can minced clams
Add other fish if you like such as crab

Cut fillets into one inch pieces; set aside. In a 3 quart saucepan.
Cook
green pepper, onion and garlic in hot oil until onion is tender, not
brown.
Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano,
basil
and pepper. Bring to a boil. Reduce heat. Cover; simmer 20 minutes.
Add
fish piece - shrimp, crab and undrained clams. Bring just to boiling.
Reduce heat; cover and simmer 5 to 7 minutes or until fish and shrimp
are
done. Serves 6.