Kung Fu Cleo

Today the anticipated Meet and Greet took place. It quickly escalated into a Bared Beak and Clawed Feet Event. Roxanne and Cleo have been socializing through the fence with the new girls, Ruby and Coco, for the past four weeks and it was time to introduce them face to face. I set the mood by providing plenty of treats for everyone and things went along smoothly--for awhile.

Freedom!

Ruby and Coco were feeling brave and finally ventured away from their coop to the edge of the lawn where I was sitting. All of a sudden, Cleo took a running karate-style leap, landed on Coco's back and pecked her full force coming up with a gigantic mouthful of feathers. Bedlam resulted.  The two babes squawked with all their might, flew in a circle and headed into their coop. I flew out of my chair screaming at Cleo. I ran after that chicken as she led me on a chase through the yard still clutching her mouthful of black and white feathers like a trophy. Occasionally I got close enough to whack her with a plastic bag of raisins I still had in my hand, like a scene out of a Loony Tunes cartoon. She finally ran into her coop and I slipped the lock on. She sulked for 3 hours before she came out.

Roxanne Playing Mother Hen

Roxanne and the babes got along fine without Cleo. Roxanne hovered over them like a mother hen with an occasional peck if they got too uppity but it was all very quiet and quite civilized. Cleo finally stopped sulking and I let her out on condition she behave herself. The result? Cleo has established authority over the little ones, she only needs turn a beady eye towards them and they run. Otherwise, they've all settled down into a peaceful truce. Each staying in their own areas, but feathers are soothed and the neighborhood is quiet. We'll see what tomorrow brings.

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 Summer Borscht
 Print This Recipe

At least once during the summer I make my favorite vegetable soup, summer borscht. This family recipe comes from my Ukrainian grandmother and all of us were raised on it from the time we could hold a spoon. I recently made a double recipe resulting in a huge pot that I was able to serve to friends, eat for many nights plus give a little away. Immensely satisfying. Anyway, if you've never tried borscht, or only tried a heavy winter version, try this light summer vegetable soup. You'll be surprised at how delicate and flavorful it is. Enjoy!

3 medium beets, peeled, quartered, cut into thin strips*
1 tablespoon salt
1 medium onion, diced
1/2 cup sliced yellow or green beans
6 cups cold water
1/4 cup tomato juice
3 medium potatoes, peeled, diced
1 medium carrot, diced
1/2 cup fresh or frozen peas
2 green onions, sliced
1 tablespoon chopped fresh dill
1/8 teaspoon pepper
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon lemon juice, or to taste
2 tablespoons sour cream

Stir together the beets and salt in a large pot. (The salt keeps the bright red color in the beets.) Stir in the onion, beans, water and tomato juice. Bring to a boil over medium heat; simmer for 10 minutes. 

Add the potatoes, carrot, peas, green onions, dill and pepper. Simmer another 10 minutes. Add parsley and garlic; simmer until the vegetables are tender. Add lemon juice to taste and stir in the sour cream until blended. (Do not let the soup come to a boil once the sour cream has been added or the cream could curdle.) Serve warm with an extra dollop of sour cream, if desired.

Serves 4 to 6

* To eliminate your fingers and hands turning red from peeling and cutting raw beets, use disposable gloves. 

Chicks Get Names

I surprised myself and went for over a week without naming the new baby chicks. I had a couple of suggestions from all of you, a few of which were under serious consideration. I'd try them out on each bird as if I were trying on shoes--seeing how they fit and whether the chicks snuggled comfortably into the name. For some reason nothing seemed right. In between trying out names--anything from Eunice to Dottie to Violet, Loretta, Aurora and more--the new chicks were known simply as the babies.

It's a funny thing, but without names I felt no attachment to them. Because they were already two months old and I hadn't reared them from day-old chicks, I wasn't bonding and felt untethered to them. Of course it didn't help that they ran shrieking every time I approached. Even my shadow seemed to scare them and off they ran to the other end of the run each time I came near. I kept waiting for their personality to emerge before I chose their names, but it's hard to detect personality in a whining chick you have no personal contact with.

Today it all came together and names were bestowed and I instantly felt more emotionally attached. The Rhode Island Red has been named Ruby. My friend Barbara gets the credit for naming Ruby as she sent it in as a suggestion early last week. But they've been an unmatched pair until today when I had a sudden inspiration for the Silver Wyandotte, my black and white hen. I've decided to name this chick with the designer-style feathers Coco, after the famous designer Chanel. Barbara indirectly deserves credit for this name too as she's the one who's taken M. and me to not one, but two recent Coco Chanel films (I may not be able to afford the clothes, but I now know her history).

Anyway, Ruby and Coco are my new girls and this evening there was a change in how I responded to them. I even got Ruby to sit with me and eat corn out of my hand. "I think this is beginning of a beautiful friendship."

Although, now that I look at all four names, I have a flock with Roxanne and Ruby and Coco and Cleo. Alliteration here we come!

New Chicks!

Two new darlings have been added to the flock. The new 2-month old chicks arrived late Saturday afternoon amidst the sound and light show of a severe thunderstorm with tornado sirens blaring. It was quite the welcome--no wonder the little ones are still a bit skittish of me.

It was hard to narrow it down to only two. Chickens are addicting, especially when each breed is so unique, so I have to keep telling myself I only have a backyard, not a farm.

I ended up with two lovelies that fit my criteria. I wanted a breed that was known for its egg laying ability and settled on a Rhode Island Red. This Little Red Hen is known as a great layer of brown eggs, an active bird that can be friendly to the point of following you around the yard. It is a heritage breed and was developed in Rhode Island at the beginning of the 19th century. It's considered a dual-purpose bird, meaning it can be kept for meat as well as eggs so it's been a popular breed through the years.

 Rhode Island Red (looking bigger than she really is)

My second choice was a Silver Wyandotte. These birds are not only good egg layers, they're also gorgeous with white feathers outlined in black giving them a lacy look. They're large fluffy birds, docile, and lay brown eggs. They're also a heritage breed and first appeared in New York in the 1870's.

 Silver Wyandotte

I haven't named them yet as I'm waiting for inspiration and to see their personalities emerge. If you have any ideas, please let me know.

Roxanne and Cleo both froze with a stunned look in their eyes when they saw the youngsters. They quickly regained composure and hoofed it on over. They're spending a lot of time circling the little girls' coop and Roxanne has taken to honking like a goose, no doubt to the annoyance of the neighbors, trying to exhibit her dominance.

The cats and everyone else have checked out the new settlers, but they seem fairly oblivious to their stream of visitors. They eat voraciously, love anything green - clover, grass, ferns, and want to run wild. I'm keeping them penned in until they grow a little more as I'm not sure my yard is chick-proof, and I don't relish chasing a wild chick around the neighborhood.

Visiting hours are open, so if you're in the area stop by!

~ ~ ~

I picked up the chicks at Anoka Ramsey Farm and Garden Center. While there, I also picked up some just harvested Yukon gold and purple potatoes, plus eggs. I couldn't resist, they'd been grown by the young man who helped me choose my chicks. There's nothing better than potatoes fresh from the garden. I made them into a French-style potato salad and served them with grilled chicken. Perfection.

French Potato Salad

Print This Recipe

The purple potatoes don't taste any different, but they do make a nice accent in this salad. Feel free to use all Yukon gold potatoes or red or white new potatoes. You may also add 2 to 3 chopped hard-cooked eggs to this salad.

7 small purple potatoes (about 2 inches), unpeeled, quartered

4 medium Yukon gold potatoes, unpeeled, cut into eights

1/3 cup minced shallots
1/4 cup chopped mixed fresh herbs such as basil, parsley, chives, tarragon

salt and freshly ground pepper to taste

Vinaigrette:

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 medium garlic clove, minced
salt and freshly ground pepper to taste
6 tablespoons extra-virgin olive oil

Place the purple potatoes and Yukon gold potatoes in a large saucepan, cover with water, add salt (1 teaspoon) and bring to a boil over high heat. Reduce the heat to medium-low and simmer 10 minutes or until the potatoes are just fork tender. Drain. Place the warm potatoes in a large bowl. Toss with the shallots, herbs, salt and pepper.

While the potatoes are cooking, make the vinaigrette. Place the vinegar, mustard, garlic, salt and pepper in a small jar; shake until all of the ingredients are combined. Add the olive oil and shake vigorously until blended. Pour over the warm potato mixture and toss to coat. Serve warm or at room temperature.

Serves 6
(Makes about 5 cups) 

                  

EggPlant

You've got to check out a great new store in town: EggPlant Urban Farm Supply. Whether you're interested in chickens, gardening, sustainable living or just like to see what's new, you're going to love this store!

 The owner, Audrey Matson, is a farm girl turned urban gardener with a masters degree in horticulture. She raises chickens in her St. Paul backyard and decided to combine her two interests into one great store. Two years ago, Three Swingin' Chicks posted a photo of Audrey with one of her chickens in an early blog about the Twin Cities Parade of Coops. Check out EggPlant's link About Us to see our photo and read about the store.

EggPlant has everything you need for chickens and gardening, from feed and seed to coops and tomato hoops.

And guess what? They're even taking orders for fluffy day-old chicks, which will arrive on July 21st.  So if you've been thinking about acquiring chickens, this is the time. You've got a one-stop shop with expert advice thrown in for free! Gardeners will love the organic plants, fertilizers, the latest tools and books. They're very open to new ideas and suggestions, so please go in and have a chat.


EggPlant is on the cutting edge of a national trend in chicken-garden center combos. The Wall Street Journal has even taken note of chicken entrepreneurs who are cashing in on the urban chicken craze. Some with specialty items such as chicken diapers, others with boutique coops or small batch chick orders. While I'm not sure my girls would ever submit to a chicken diaper, I'm all for anything that promotes the chicken revolution! 


Roxanne and Cleo have just cast a nasty stare in my direction at the mention of chicken diapers. They're rather crabby at the moment. I guess I can't blame them, these Minnesota cold-hearty chicks are outside stuck in the sauna. No, I haven't built them one, but when the temperature is 90ºF and the humidity is 90%, the backyard morphs into one giant hot box.  Unbearable to say the least, especially when you're wearing a down coat. (Please note we use the word sauna around here, we try not to upset the girls by talking about a hot oven!) The chicks are currently sitting in the shade trying to breathe without moving. I wonder if a cool shower with the sprinkler would do them any good?


...I've escaped the backyard and am now sitting inside in the air conditioning dreaming about new chickens. I think Roxanne and Cleo will now be receptive to expanding the flock. I've cleaned the big coop, readied the little Eglu for the new girls and now all I need are the chickens. The problem is, now that I've started looking at the variety of different breeds, I want them all. They're all so unique and so gorgeous. If things work out I'll head to the feed store this weekend. I will let you know when I bring home some new chicks.

 ~ ~ ~

Well, I couldn't wait. Before I ended up posting this blog I drove out to get a couple of new chicks. Will fill in the details soon!

Getting on with Life

I hope you like the changes to the blog. I think it lightens it a bit and will be easier to read. I'm also adding more content which will be updated in the coming weeks.


Thanks to all of you for your kind wishes, words, cards, and flowers after Lulu's death. They meant a lot to me. Cleo and Roxanne still seem a little lonely. Roxanne barks, literally like a dog, whenever Cleo leaves her to go lay an egg and both girls have taken to hiding in the nest when they go to bed at night. I guess they feel safer in there. One evening I found them both huddling in the corner of the nest together, like little kids cowering under the bed. Poor babes.


They're lovin' this weather though. They've taken to nibbling on the flowers on the deck when they come to visit me. Are fuschia buds toxic to chickens? I'll have to check that out....

 

I'm starting to think about getting another chicken or two. It's a lot of work to integrate new birds into a flock so I'm taking it slow, but I'm sure I'll come around to actually doing it soon. I called a feed store today to find out what they had in stock and they do have Silver Wyandottes, a breed I'm interested in, as well as Rhode Island Reds, the classic Little Red Hen breed. I'd like strong egg layers with decorative feathers. Nothing like asking for a lot, but we'll see.


In the meantime, I have good news to share. I just finished editing the first round of galleys for my book. If you're not aware, my memoir cookbook, Chicken and Egg, will be published in Spring 2011 by Chronicle Books.  I'm so excited. The galleys looked outstanding, better than I dared hope for! The photos by Alex Farnum are perfect and the design is gorgeous, the entire team at Chronicle does such a fabulous job that I'm very lucky. I'll be mentioning more about the book in the future, but I wanted everyone to know it's on track and going to be beautiful!

~ ~ ~

Looking for a signature cooler to serve this summer? Try a Pisco Sour.  This national drink of Chile and Peru is made with pisco, a liquor distilled from grapes. Blended with fresh lemon juice and simple syrup and frothed with an egg white (hopefully from your own hens), it's a refreshing drink made for summer. Trust me, you'll love it!

Pisco Sour
Print This Recipe

1 1/2 cups pisco

3/4 cup simple syrup*

1/2 cup fresh lemon juice

1 egg white**

1 1/2 cups ice

Combine the pisco, simple syrup, lemon juice and egg white in a blender and blend until smooth and frothy. Add the ice and blend until almost smooth.

Serve in tall thin glasses or wine glasses with a straw.

Serves 6

*To make simple syrup, bring 1 cup water and 1 cup sugar to a boil; simmer gently for 2 to 3 minutes or until the sugar is dissolved. Cool completely.

** This recipe uses raw eggs. You may substitute pasteurized eggs if you wish.

Lulu: March 10, 2007 - May 28, 2010

 

It's been a difficult week.

We arrived home from our youngest son's graduation to find Lulu very sick.

She appeared fine while we were away, but began showing signs of sickness the day we arrived home. I knew something was wrong when I went into the coop and Lulu didn't run away. Her flighty feistiness has been her defining trademark.

After several calls and a visit to The Camden Pet Hospital, with chicken specialist Dr. Cynthia Fetzer, she was diagnosed with coccidiosis, a protozoan parasite that affects many animals. It's often not serious, but Lulu already had a compromised intestinal tract, which made it a serious condition for her. 

She became so weak I resorted to hand feeding her for three days with a special bird nutrient and gave her electrolytes to boost her fluids, but her system was failing rapidly. After 24 hours of medication her body temperature was 108.5ºF, far above a chicken's normal 103ºF.

Late in the day on Friday I reconciled myself to the fact that she wasn't getting any better and drove her to the vet for the final time. She laid her head on my chest as the sedative began taking effect and we said our goodbyes.

I like to think of her at her best: high-strung, chattering, and in charge. She'd mellowed a little over the three years from the frenetic chick that I named Crazy Lulu, but she still had attitude.

I feel fortunate she shared her life with me.

                            

                       

Yard Fresh Eggs

I just returned from Portland, Oregon, the city of backyard chickens, where you can find fresh from the garden eggs at your local neighborhood store. These eggs were sitting on the counter at The Meadow, a salt, chocolate, wine and flower shop in North Portland.

I was attending the IACP conference, a food gathering attended by over 900 food professionals from around the world. Part of the conference included an Urban Farm Symposium moderated by Kim Severson of the New York Times. I was honored to preside over a round table discussion about Backyard Chickens at the symposium.  I met some wonderful people such as Sarah Copeland, Patti Londre, Terry Paetzola, Nicole Pedota, Shayna Snyder, Ann-Michelle Albertson, Annakate Tefft, Katie Myers, Karin Endy and Sharon Wiest, along with others, all of whom expressed an interest in starting their own flocks. I hope I've inspired them to jump in and do it. We all need to join together and expand the urban flock a little further.

How did the chicks fare while I was away? Well, they went on a walk-about! Yes, the day I was to return, the girls found a hole in the fence.  They wandered up the side yard and into the front by the street. Who knows what might have happened or where they might have gone, had Marty not happened to glance out the window! So there he was, by himself, forced to rustle three uncooperative chicks back through the fence into the backyard and safety - and then repair the fence as well. 

Lulu on the Run

Thank goodness I arrived home with a suitcase full of Portland goodies for him, along with fresh morels and first-of-spring strawberries from the Portland Farmers' Market!

The next day, Cleo and Roxanne each climbed into my lap and didn't want to leave. I think they were glad to be safe in their own backyard--plus I like to think they missed me.

Spring Chicks and Carrot Cupcakes

HAPPY SPRING FROM THE CHICKS!

A few cracked eggshells strategically placed were all I did to decorate the house for Easter this year. I had hopes of making a new Ukrainian Easter egg using one of the girl's eggs, but I never found the hours it takes to create one. Instead, I put out the collection made by Marty, me, the boys and family through the years.

The girls have been taking advantage of the warm weather by lounging about and sunning themselves. They spend hours finding the rays and spreading their feathers to soak up the heat.

     Lulu    

 Whenever I go out onto the deck, Cleo comes running with hopes that I'll sit on the stairs so she can jump in my lap. She nestles in happy to cuddle until I finally put her down because I have to get on with my day.

Roxanne and Cleo

Roxanne used to join us, but lately she's more interested in food (I think she's getting fat with all her eating) and instead of joining the cuddle, she nibbles at my jeans hoping they'll yield a treat.


I've been into too many treats also, the problem with baking a lot (the eggs come in a little too handy). A few weeks ago I made what I think are the best ever Carrot Cupcakes. The recipe is from King Arthur but I've fiddled with it a bit and added more spices, toasted nuts and raisins for a deeper, richer, spicier version. Crowned with a luscious cream cheese frosting, they're truly irresistible.

 Best-Ever Carrot Cupcakes

Print This Recipe

Cupcakes:

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 cup sugar

3/4 cup canola oil

2 eggs

1 1/2 cups slightly packed grated carrots

1/2 cup chopped pecans, toasted

1/2 cup raisins

Frosting:

4 ounces cream cheese, softened

1/4 cup unsalted butter

1/2 teaspoon vanilla

1/8 teaspoon salt

1 1/4 to 1 3/4 cups powdered sugar

Heat the oven to 350ºF. Line 12 muffin cups with paper liners.

Whisk together the flour, baking soda and salt in a medium bowl. Whisk in the cinnamon, ginger, cloves and allspice until blended.

Beat together the sugar, oil and eggs in a large bowl with an electric mixer at medium speed until blended. Reduce the speed to low and spoon in the flour mixture until blended. Stir in the carrots, pecans and raisins. Divide the batter between the muffin cups.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.

To make the frosting, beat the cream cheese, butter, vanilla and salt together in a large bowl with an electric mixer at medium-low speed until blended and smooth. Reduce the speed to low and slowly add enough powdered sugar until the frosting is of spreadable consistency. Pipe or spread the frosting over the cupcakes.

12 cupcakes

A Touch of Green

 The girls are celebrating St. Patrick's Day with a touch of green--grass that is!

Yes, the snow has finally melted enough that the chicks are able to leave the pathway and explore the yard.  They are so excited!  They rush out first thing in the morning, tripping over their morning treat bowl without a backwards glance.  Leftover bits of food have no interest for them anymore when there are blades of grass, moist dirt and bugs to devour.  Spring is in the air.

I'm celebrating St. Patrick's Day with a loaf of warm-from-the-oven Irish Soda Bread.  You must try it, it's the best soda bread you'll ever taste.  Filled with currants plumped in tea for sweetness, a touch of whole wheat flour for nuttiness and buttermilk for tenderness, the best part is, it's quick to make.  Simply stir and bake and it's ready to slather with Irish butter in less than an hour.

Irish Soda Bread
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This recipe is by my friend Patsy Jamieson, the former food editor of Eating Well.  It was originally published in Cooking Pleasures magazine and has become a tradition at our house this time of the year.

1/2 cup dried currants or raisins

1/2 cup hot black tea

2 teaspoons caraway seeds

1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

2 tablespoons brown sugar

1 tablespoon butter, melted

Heat the oven to 425ºF.  Spray a pie pan with cooking spray.  Place the currants in a small bowl and pour enough hot tea over them to cover.
Let stand 15 minutes to plump.  Drain currants, pressing out excess moisture; discard tea.  Crush the caraway seeds with a mortar and pestle or heavy saucepan to release their anise-like fragrance.

Whisk the all-purpose flour, whole wheat flour, baking soda and salt in a large bowl.  Stir in the currants and caraway seeds.  Whisk the buttermilk, brown sugar and butter together in a glass measuring cup.  Pour into the flour mixture and stir with a fork until all the ingredients are moistened.

Knead the dough on a lightly floured surface several times, form into a ball and place in the pie pan.  Press the dough slightly to a height of 1 1/2 inches.  Dust the top lightly with flour.  Make a small 1/2-inch deep crisscross slash in the dough with a serrated knife.

 Although the slash helps the bread expand and bake evenly, legend has it that the slash allows the fairies, or according to some sources the devil, to escape.

Bake 30 minutes or until the loaf is golden brown, sounds hollow when tapped and a skewer inserted in the bottom comes out clean.  Cool on a wire rack 15 minutes.  Serve warm.

Makes 1 loaf, about 12 slices

I Can See Clearly Now

Have you ever wondered what it is chickens see that you don't as they constantly peck at invisible bits? Well, I came across a fascinating new study this week. It turns out that the eyesight of chickens and their ability to see color is far more advanced than our human eyes or most mammals. 
They can see a large range of color that we cannot, therefore allowing them to see things that we cannot discern.

The scientists at Washington University Medical School in St. Louis were amazed at how advanced chickens eyesight is. It enables them to distinguish and pick up minute bits of food and also plays a role in courtship, hence the exotic plumage and coloring of chickens. The scientists are hopeful the information they've found will help them in their search for new techniques to help with blindness and other visual disorders. Read the article for more information.

In the meantime, my chicks are complaining that they'll lose their great eyesight because they are going snow blind from all the whiteness. I agree, the sunlight bouncing off the snow is beautiful, but it is blinding.

The girls are venturing out of their coop and run more each day. It's been over 32ºF. this week -- a virtual heat wave in this Northern land. But the chicks rarely travel much beyond the straw covered 2-foot path outside their door before quickly heading back in.

They're like stodgy gentlemen who go out for their brisk morning constitutional. They strut to the edge of the straw, stomp their feet, shake their feathers, then flap their wings as if testing to see whether they're still in possession of the entire wingspan or maybe to see if the wings have thawed enough for them to unfurl.

After a few puffs of fresh morning air, it's back into the plastic-covered run where they bask draft-free in the filtered sunlight as if in a solarium or greenhouse. Yes, they are the ultimate in spoiled chicks, and they love it.

If you're still experiencing cold weather, perhaps you'll enjoy this soup I made last week. I always crave a bouillabaisse-style fish soup this time of the year. It warms me up and also brings memories of the sunny Mediterranean as I combine shellfish, tomatoes, saltwater fish and herbs. The fragrance reminds me of the sea.

Winter Bouillabaisse
Print This Recipe

I never make the same recipe twice because it's based on what I find at the fish counter that day. The base of the soup is very easy to make and can be made ahead of time. Choose the freshest shellfish and fish possible and add it to the broth right before serving. Enjoy!

2 tablespoons extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
3 large garlic cloves, minced
3 cups seafood stock or 2 cups clam juice and 1 cup water
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
1 teaspoon fennel seeds, crushed
3/4 teaspoon coarse sea salt
1/2 teaspoon saffron threads, crushed
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
pinch cayenne
12 ounces halibut, skin removed, cut into 1-inch pieces
1 pound peeled deveined uncooked large shrimp (21 to 30 count)
12 ounces mussels (in the shell)

Croutons and Aioli
12 thin diagonal slices French baguette
extra-virgin olive oil for brushing
1/3 cup mayonnaise
2 large garlic cloves, minced
1 tablespoon broth from fish soup

Heat the oil in a large soup pot over medium heat until hot.  Add the onions and saute for 3 to 5 minutes or until starting to soften.  Add the garlic and cook 1 minute.  Add all of the remaining ingredients except the halibut, shrimp and mussels.  Bring to a boil, reduce the heat to medium-low or low and simmer for 20 minutes or until flavorful.

Soup Base

Meanwhile, make the croutons and the aioli.  Heat the oven to 400ºF.  Lightly brush both sides of the baguette with olive oil and place on a baking sheet.  Bake 5 to 8 minutes or until lightly browned, turning once.  Stir together the mayonnaise, garlic and 1 tablespoon broth from the fish soup until blended and set aside.

Aioli

Add the halibut to the soup and cook for 2 minutes.  Add the mussels and shrimp and cook for 2 to 3 minutes or until the shrimp turn pink, the mussels open and the halibut just begins to flake.  Remove and discard any mussels that don't open.  Remove from the heat and stir in 1 tablespoon of the aioli.

Serve the bouillabaisse garnished with croutons topped with aioli and pass the remaining aioli to stir into the soup as desired.

Serves 6