[ up ] [ smoky pumpkin soup ] [ oatmeal chocolate chip cookies ] [ mole poblano ] [ mango avocado salad ] [ lime mousse pie ] [ alfredo sauce ] [ apple streusel coffee cake ] [ bolognese sauce ] [ chocolate caramel pecan cheesecake ] [ country apple tart ] [ sundried tomato and fennel sauce ] [ focaccia with black pepper ] [ garam masala ] [ bouillabaisse ] [ caribbean stew ] [ carrot soup with ginger ] [ chicken artichokes ] [ chicken coconut kurma ]

This symposium of stews ends up with a flourish and a masculine one at that!  From Gunnar Cederwall, of Wenatchee, Washington comes this truly excellent recipe for his Western version of a Bouillabaisse.

"Having lived in France for several years and enjoyed their wonderful bouillabaisse, and after eating many of the excellent gumbos served in Louisiana and along the Gulf Coast of the Southern States, the following recipe was concocted to utilize some of the many fine sea foods available along the West Coast.  It is submitted in the hope that it will bring Epicurean pleasure to Westerners and their friends.

 This recipe has been served many times during the past few years in our family, and to our relatives and friends.  It will serve 12 (even allowing for the occasional seconds) and is particularly well adapted for buffet style."  

WEST COAST STYLE BOUILLABAISSE

6 medium onions

2 green peppers

3 celery stalks

4 cloves garlic

bacon fat

1/2 lb. beef, cut into 1/2 inch squares or smaller

1/2 lb. ham, cut into 1/2 inch squares or smaller

1 lb. fresh peeled shrimp

2 cans tomatoes

2 small cans tomato hot sauce

1 cup chili sauce

1 Tbs. Worcestershire sauce

1 1/2 Tbs. Salt or to taste

1/2 tsp. freshly ground pepper

1/2 tsp. thyme

1/2 tsp. basil

2 bay leaves

1 lb. fresh crab meat

1 lb. scallops (fresh or frozen)

1 doz. small or medium oysters

1 bunch parsley

            "Dice fine the onions, green peppers, celery, garlic.  Fry well in bacon fat.  Place in a large kettle (the heavier the better).  Sear well the ham and beef and add to the kettle.  Then add shrimps fried to golden brown.  Next add 2 cans of tomatoes and fill one of these cans twice with water.  Add to kettle.  Then add 2 small cans tomato sauce, 1 cup chili sauce, Worcestershire sauce, salt, pepper, thyme, basil, bay leaves, and simmer slowly for 1 hour.  Then add crab meat and scallops.  Simmer for another half hour.  Ten minutes before serving, add the oysters.  Cook 2 cups of rice (your favorite way, as long as the kernels are dry and fluffy).  Place 1 tablespoon of rice in each dish and fill with Bouillabaisse.  Serve with garlic buttered French bread toasted in the oven.  A tossed spring salad completes the meal.  Voila!  If you are going all out, also serve chilled California Chablis or Rhine Wine.

            (EDITORS NOTE:  And while you're about it, drink a toast to these good cooks.)

 The end.

WESTERN FAMILY (Printed March 5, 1953).