During the Welcoming Feast in Harry Potter and the Goblet of Fire, Fleur Delacour of the Beauxbatons Academy of Magic, comes over to the Gryffindor table to take this hearty and delectable dish.
This dish is basically a fish soup containing various kinds of cooked fish and shellfish and vegtables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.
1 lb fresh mussels
10 littleneck clams
1 lb unpeeled shrimp
2 lb of fish fillets (Bass, Grouper, or your favorite)
1/3 cup olive oil
1 1/2 TBSP minced garlic
1 cup chopped onions
1 can of diced tomatoes
3/4 teaspoon fennel seed
1 TBSP salt
1 1/2 teaspoon pepper
3 teaspoons of real butter
2 1/2 cups hot water
1/2 (8 ounce) bottle clam juice
Step 1:Wash and scrub the mussels and clams (observe all safety rules when dealing with seafood)
Step 2:Bring 2 cups of water to a boil in large pot. Add the mussels and cover the pot. Steam mussels for 6-8 minutes (when the mussels open)...any mussels that do not open must be thrown away. Remove from heat.
Step 3:Cut the fish into 1 inch thick slices.
Step 4:Heat the oil in a large stew pot. Add the garlic, onions, tomatoes, fennel, salt, and pepper. Add the broth from steaming the mussels and butter to the pot.
Step 5:Add remaining hot water and clam juice, and bring to a boil.
Step 6:Add the clams and fish and continue to boil for 6-8 minutes.
Step 7:Add the mussels along with the shrimp and boil for a final 5 minutes
Scoop out a generous portion of seafood and ladle the broth over it. Serve with a large chunk of your favorite rustic style bread
April 14-16, 2008 - J.K. Rowling, RDR Books and Steve Van Der Ark testify in court during a three day trial. Throughout the week, numerous reports and statements surface in what turns into a very critical week for the Potter fandom.