Neptunes-Bouillabaisse
This famous soup/stew, originated in the south of France on the Mediterranean coast. The fishermen’s wives made soup with the unsold portion of the day’s catch. The variety of fish and the native flair for good food resulted in Bouillabaisse, which is considered by connoisseurs around the world as the greatest soup of all. Island seafood is different but the principle is the same. Use as wide an assortment of seafood as possible, the majority of which should be firm-fleshed fish. All of the following are suitable: Uku, ’ama‘ama, hopu’u, mahimahi, ono, opakapaka, ulua, A’u-ku, Mano-kihikihi (pups), opelu. The fish is cooked rapidly, releasing the natural oils from the fish to give the soup its characteristic consistancy. Small delicate fish are added at the end.
2 lb. mixed pieces…