The WildeBeat

The audio journal about getting into the wilderness.

Supplemental Pages

Show number 104: It's Soup

[ Recipe | Photos ]



  1. 1/2 tsp. saffron threads
  2. 3 tsp. extra virgin olive oil
  3. 1 large sweet yellow onion, chopped
  4. 5 cloves garlic, minced
  5. 4 fresh mushrooms
  6. 1 tsp. fresh minced thyme
  7. 1/2 tsp. salt
  8. 1/4 tsp. black pepper, freshly ground
  9. 1/8 tsp. celery seed
  10. 3 cups diced tomatoes with juice, fresh or canned
  11. 2 pounds fresh, boneless, skinless fish filets
  12. 1 whole bay leaf
  13. 2 cups water, fish stock, or vegetable stock
  14. 1/4 cup dry white wine
  15. 2 Tbsp. minced fresh Italian parsley


From the show transcript...

Steep some saffron threads, half a teaspoon, in a quarter cup of warm water. Set that aside and let those saffron threads give off their flavor. Meanwhile, saute some vegetables; heating a large skillet over medium heat, put in three teaspoons of extra virgin olive oil when the skillet is warm. After the oil is hot, add and cook for about eight minutes a large sweet yellow onion. After the onion has gotten just browned, stir-in and cook for about five minutes longer, five cloves of minced garlic, four fresh mushrooms that have been diced fairly finely, one teaspoon of very fresh minced thyme, half a teaspoon of salt, a quarter teaspoon of freshly ground black pepper, and just an eighth of a teaspoon of celery seed.

Put the onion and saffron mixtures in a big soup pot. Stir-in three cups of fresh, or you could use canned, diced tomatoes plus the tomato juice. Put in two pounds of boneless, skinless fish filets. Be sure to cut this fish into half-inch cubes so that it'll dry quickly. Put in a whole bay leaf, and two cups of stock. Cover this, bring it to a boil, reduce the heat, and just let it simmer for about thirty minutes. Afterwards, discard the bay leaf, and add a little bit of very dry white wine; a quarter of a cup, and a couple of tablespoons of minced, fresh Italian parsley.

Spread this bouillabaisse in a thin, even layer on dehydrator trays. Cover the dehydrator tray with a sheet of plastic, so that this soup won't go through the mesh holes of the dehydrator tray. Set the dehydrator set to it's highest temperature. Dry for five to six hours. When totally dry, let stand overnight. Bag and label.

To serve, cover with water, approximately one inch above the level of dried soup in the pot. Cover, bring it to a boil, and serve.


Linda Frederick Yaffe is proud of her tomatoes.
The fresh-cooked bouillabaisse.
The soup, ready to dehydrate.
The dehydrated soup.

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