Pacific Northwest Bouillabaisse

Barnaby has the uncanny ability to look into the fridge and be able to whip up some fabulous gourmet meal. I, on the other hand, will take a look and immediately say, "We have nothing, nothing at all. We need to go to the store."

Last night was one such night. I saw nothing and Barnaby saw a cornucopia of delectables. So he took over (hmm, maybe I should just start feigning culinary ineptness more often!). What he grabbed from the depths of our pantry and cold storage was this:

Freezer: clams in an abundance of their juice, a fillet of King salmon and a few halibut cheeks.
Fridge: a bit of fennel, mayonnaise
Pantry: an onion, a carton of good quality tomato sauce, saffron threads, white wine, chili powder, the remainder of a loaf of pugliese, truffle oil...I'm sure I'm missing some other minor ingredients, but you get the gist.

The result of his genius was a beautiful and ever so scrumptious non-traditional bouillabaisse. We named it Pacific Northwest Bouillabaisse due to two of its key ingredients: halibut cheeks and King salmon. He didn't stop there, oh no, he served it with toast drizzled with a bit of truffle oil and a rouille on the side (you want to move in with us, don't you?).

It was the best darn scavenged meal I think I've ever had.

For further eating pleasure:

Here's a great classic bouillabaisse recipe from Simply Recipes.
Jacques Pépin's Chicken Bouillabaisse from Food and Wine.