This is a rich and beautiful version of the classic soup. You can use whatever kind of seafood is available. I usually choose one or two kinds of filet (salmon, halibut, cod) and one or two kinds of shellfish (shrimp, mussels, crab, clams). Serve it with crusty bread and then a green salad with a bright dressing. If you grab a couple of chunks of nice cheese while you're at the store and pass them around with - or after - the salad, you've got a beautiful meal.
- "Better Than Bouillon" Lobster Base is the secret ingredient, you can find it in the soup section of your grocery store or on-line. I don't usually use product that list ingredients I can't pronounce, but the flavor boost here is really terrific, and I figure if I only use a few tablespoons a year, how bad can it be?
- Another option is to make the soup in advance (1 or 2 days) refrigerate it, and then when you're ready to serve it warm it on the stove and when it's hot, add the fish.