For Christmas Eve I always prepare bouillabaisse, a fish soup made with fish stock, tomato, garlic, onion, herbs and fish. I don’t make it any other day of the year so it seems very special when served on Christmas Eve. I didn’t have seven fishes in my soup, but almost. I included six seafood varieties. This year I used cod, king crab, shrimp, scallops, lobster and little neck clams. It depends on what looks good at the fish monger’s shop.
I served the soup with a festive looking bread wreath which almost turned into a disaster. About an hour before dinner I checked the package instructions for the frozen dinner roll dough and it said to thaw overnight. Yikes! An hour to go and I was supposed to thaw this out yesterday. Thank goodness they had instructions for emergency quick thaw.
My daughter, Barbara is home from McGill University in Montreal. She is a freshman and we haven’t seen her since we dropped her off in August. It has been wonderful to have her here. So, for both Christmas Eve and Christmas it was just the four of us, David, Mum, Barbara and I. Nothing very exciting, just relaxing with the people we love, listening to Christmas music, admiring the tree and the piles of gifts.
Bread Wreath with Fresh Herbs
Bread Pudding with Brandied Fruit and Lemon Sauce