No time for a full entry! Look at these pretty pictures!

Ever since I moved up the ladder and we got Master Blaster as our dishwasher, the responsibility of making food for the dishwasher has all but diminished. Sure, we still make him food. But it’s not like before, when we used to make it with whatever was in the walk-in and every dinner was a delicious surprise (or, depending on the line cook, a passable offense). Nowadays, the ole Blaster asks for something and we make it. I long for ye olden days.

So last Saturday night, it was with gleeful delight that undertook the making of staff meal. Whoa, that’s a term that’s not often heard at Avec. Ruth had handed me a quart of whitefish scrap to make comida for Master Blaster, but those plans fell through, and well… everyone else benefited. Heck, I wasn’t going to let a quart of super fresh fish go to waste. And immediately I thought, “Cioppino!” except we didn’t have any other seafood other than squid, and some salt cod (in the brandade). Whatever! Not like that stopped me and Ruth from making some tasty fish soup. Version 1 (pictured above) was made on Saturday and included fideo, potato, roasted endive, and a heavy finish of pastis.

Version 2, made on Monday, had fennel, roasted endive (love that mellow bitterness!), rice, fava beans and considerably less pastis, with the addition of sambuca. Maybe I’m partial to version 2 because I can wholly call it my own (version 1 was a Betty and Ruth collaboration), but I liked the subtle flavor of the liqueurs I used to finish, preferring to let the seafood be the star, as opposed to Saturday’s soup with its long pastis finish. I guess I’m all about subtlety.

It felt really good to make a good meal out of random odds and ends of ingredients. I’m thinking that as long as there is really good fish scrap, I’ll be making really good fish soups all summer. Hmm, next up, fish chowder?

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