"Melba's Jammin'" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > 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? 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.
>> >
>> > Thanks, Joe.
>>
>> I have it with and without tomatoes, but the tomatoes were apparently
>> seeded, and only the harder parts used. The result was not so much a
>> tomato-y soup, but a soup with distinct bits of tomatoes in it.
>
> As Lou suggested, I believe I had cioppino on the brain. I like the
> idea of soup with bits of tomato in it.

Right. Bits, but not cooked to the point where they soften and infuse the
entire concoction with tomato taste.