This is a sort-of Bouillabaisse I made with just mussels and shrimp for the seafood. I say "sort-of" because I didn't have any saffron and really did not want to go grocery shopping looking for it--I know, it should have been in the pantry if mine was well stocked. Sometimes it is. Anyway, the broth was delicious, flavored with garlic, white wine, clam juice (again, a poorly stocked pantry/freezer--no fish stock), bay leaf, thyme, and fire-roasted tomatoes with their juice. Substitutions are really okay, sometimes.
This is a good hearty soup to have on cold nights: Zuppa Toscana made with swiss chard, sausage and potatoes in a creamy broth. Oh yum!
Chicken Tortilla Soup!
I love this soup so I saved it for last (at least for awhile) since I'm going on to other dishes now. But first I must tell you about this spicy, rich soup with the flavors of Mexico. The broth is made from sauteing chopped onions and minced garlic in a little oil along with various chile powder combinations (use what you like; I like to experiment with different ones). Then add one or two chopped jalapenos and stir with the onions and garlic. Can you smell the goodness, yet? Next, add a can or two of chopped tomatoes in their juice and chicken broth. Let it simmer for sometime to meld all the flavors together, and to make your home smell good, too! I add the shredded cooked chicken and a can of drained, rinsed black beans at the end. Simmer some more to make sure all the ingredients are hot. I like to garnish with homemade fried corn tortilla strips, shredded sharp cheddar cheese, sour cream and a wedge of lime. Mmmm, I'm getting hungry! Good Mexican food always reminds me of when I was a child growing up in Central California where the tacos, enchiladas, chile rellenos, and tamales were the best! I can't imagine living without all that good food. And the margaritas, too!
No comments:
Post a Comment