Bouillabaisse ...?

bouillabaisse -- my very first try Shrimp and clams were on sale at a nearby supermarket today. Still craving for a healthy seafood-vegetable combination, I went for something adventurous for my supper tonight -– something I had heard of but never tried before. I made bouillabaisse! I knew that you use seafood like fish, clams, shrimp and squid for bouillabaisse, but I didn’t know what kind of fish. With clams and shrimp in my shopping basket, I wandered around for a while in the fish aisle, trying to decide which fish to pick. Then I found a terribly attractive, big pack of salmon scrap for 150 yen, and before I knew it, my hand immediately picked it up and threw it in the basket. Now, tell me... Is using salmon scrap for bouillabaisse something really off the wall? If so… well, it’s too late anyway. I already used it. :P Being totally exhausted from the izakaya work last night and the office work this afternoon, I didn't feel like doing conversion at all, so I just picked a Japanese recipe on the net. And I was happy that I found that recipe. Maybe what I made was far from the real bouillabaisse, but it tasted good. The broth from the seafood was so tasty that I didn’t even need to add salt, and I just LOVED the kick of the red chili pepper. I’m definitely going to make this fish stew a few more times this winter, trying different seafood ingredients each time.