BOUILLABAISSE
Serves: 4
■ 8 thick slices rustic bread
■ 1 garlic clove, halved
■ 5 tbsp (75 mL) olive oil
■ 1 onion, chopped
■ 1 large carrot, chopped
■ Salt and freshly ground pepper
■ 2 tsp (10 mL) paprika
■ 2 bay leaves
■ 1 can (28 ounces/796 mL) crushed tomatoes
■ 1 cup (250 mL) dry white wine or water
■ 1 1/2 lbs (680 g) firm white fish fillets, such as cod or halibut
■ 1/4 cup (60 mL) chopped fresh flat-leaf parsley
1. Heat oven to 425 F (220 C). Place bread on a rimmed baking sheet and bake in preheated oven until toasted, 10-20 minutes. Rub hot bread with the cut side of the garlic and then drizzle with 2 tbsp (30 mL) of the oil.
2. Heat remaining 3 tbsp (45 mL) oil in a large, heavy frying pan over medium-high heat. When hot, sauté onion, carrot, salt and pepper, stirring occasionally, until vegetables soften, 3-5 minutes.
3. Add paprika and bay leaves and stir until fragrant, about 1 minute. Stir in the tomatoes, bring to a boil, then lower heat so mixture bubbles gently.
4. Stir in wine and tuck fish into the sauce. Bring to a boil, then lower heat so mixture again bubbles gently. Cook, uncovered, until fish is firm and just cooked through, 5-10 minutes.
5. Check doneness of fish by breaking it into pieces with a fork. If necessary, cook it another 1-2 minutes.
6. Check flavour of sauce, adding more salt and pepper to taste.
7. To serve, place toast in each of four shallow, heated bowls, pour hot soup over the toast and sprinkle with parsley.