Wednesday, August 04, 2010

Bachelorette Not-Quite-Bouillabaisse

At about 4:30 p.m., as my mind wandered away from the shenanigans of opposing counsel, I got an email from Mr. Rose.  Subject line: Boys Night Out.  "It's Tom's last day today.  Can I go play?"  I let him off the hook and sought out some gals, but they were all either on date night or going to a lousy Indian restaurant tonight.  I called up an old prison buddy of mine (we'll call him Golfie), but he wasn't up for dinner, only drinks.  I was left to my own devices for the next hour and a half.
I was in the mood for something hearty, but not heavy, maybe even... a bouillabaisse.  Gordon Ramsay once said "It takes two days to make a perfect bouillabaisse."  Undeterred, I decided to make a go of it.  I stopped in to see Bruce and picked out some seafood, like a kid at the penny candy shop: a few small sea scallops; a few large shrimp; and a few mussels.

Once home, I went to the garden and plucked out an heirloom tomato, abominable carrot, mini-Walla Walla onion, basil, parsley, and thyme.  I put a pot on to boil some linguine I made a couple of days ago and was drying out.
The vegetables all got cooked with a couple of splashes of white wine.  That is one splash for the skillet, one splash in a glass for drinking!

I threw the seafood on, then a lid, and a few minutes later, it was done.

No, it was not a bouillabaise.  But it was still mighty tasty, and done in under an hour and a half.

Not-Quite-Bouillabaisse for One
4 small sea scallops
5 mussels, cleaned
4 large shrimp
1 large heirloom tomato, coarsely chopped
1 small sweet onion, finely chopped
1 small abominable carrot, finely diced
3 sprigs basil, coarsely chopped
4 sprigs thyme
3 sprigs parsley, stems removed and leaves coarsely chopped
2-3 tbsp dry white wine
salt and pepper to taste

In a deep-sided skillet over medium-high heat, saute the onions and carrots till the onions are translucent and the carrots are tender.  Add the tomatoes and stew for 5 minutes with the lid on.  Add the herbs and stir.  Add the white wine and quickly place the seafood over the vegetables, then drop the lid on.  Let simmer for 5 minutes.  Transfer to a bowl and add salt and pepper to taste.  Enjoy!

(N.B. I stopped at Seafood Landing, came home, collected my harvest from the garden, made this meal, ate it, and wrote this blog entry in an hour and a half, with plenty of time to go meet Golfie. YES!  This recipe is THAT easy... I should have done this for my MasterChef audition... and cried like a baby.)

7 comments:

  1. Awesome post, and I love that you did it all in 1 1/2 hours, you rock!

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  2. I totally woulda come over for dinner! And we would've made bouillabaisse. Even though a proper bouillabaisse takes two days.

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  3. what a beautiful plate.....being able to buy a little of everything really lets you eat well even if its just for one....thanks for sharing your meal with us!

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  4. Char- Im in Denver. Next time you make this- I'm in. Next time you make something else you perhaps have an urge to share- I'm in. We can trade law school stories. ...and about the 'proper' bouillabaisse- Im with Azmina :)

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  5. Andra, law school was a blur, but it looks we like have plenty other things in common -- let's do it!

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  6. (N.B. I stopped links of london bangles at Seafood Landing, came home, collected my harvest from links of london earrings the garden, made this meal, ate it, and wrote links of london this blog entry in an hour and a half, with plenty of links of london charms time to go meet Golfie. YES! This recipe is THAT easy... I should have done this for my links of london rings MasterChef audition... and cried like a baby.)

    ReplyDelete

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