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  • Jane Sloan



We plunge into the sign of Pisces, and seek to merge our reality with our dreams. We reflect upon the ventures of another Zodiacal year and we try to make sense of all we have felt... but it makes no just is. Pisces connects us to a universal spirit but unfortunately the collective call is full of pain and Pisces sucks it all in like a hungered sponge hoping that that will ease the suffering. It is not a wonder that Pisces is a catalyst to addictive behaviours that allows us to escape the overwhelming and consuming cry for love, and belonging. The planets Jupiter and Neptune are co-rulers of this sign and when it comes to food (or drink or drugs) this pair creates strong impetus for excess - to numb this immense emotional capacity of the Pisces nature. Pisces rules the pituitary gland, the lymphatic system, immunity and the feet. The very sensitive Pisces generally have a low resistance to disease, viruses and bacteria, as they have a slow metabolism, sluggish digestion and poor elimination of accumulated toxins. In my work I specialize in allergies and sensitivities – I have more Pisces clients than any other sign. In my experience, more Pisceans have an excess of water which will manifest as excess mucus, cysts and systemic candida. They can benefit from diuretic herbs of parsley, uva ursi, juniper berry, chapparel, garlic and olive leaf. Those with low water, have trouble with constipation, lack of lubrication and stiffness, dehydration, dry skin and difficulty sleeping. They need to drink plenty of liquids, take baths regularly, and consume watery foods like melons, celery and cucumbers.

For my Pisces meal I followed the romantic side of this sign....a special dinner to express my love. It was a gorgeous sunny day and I headed out on my bicycle to get all I needed for my menu. I truly felt like some gal on a cooking show as I peddled to my favourite grocer, to fishmonger, to wine store, as Jupiter coaxed me to buy only the best. All the while I smiled with glee, as I visualized the meal, the music, the conversation, the kiss... Today I made Bouillabaisse, a classic French stew from Marseilles. This fisherman’s stew is so fitting for the Pisces meal. This stew is made from a variety of shellfish, fish and is exquisitely seasoned with fresh herbs, fennel, orange and saffron. The ingredients are delicate like the Pisces, the flavours subtle yet is absolutely heavenly. Not often a dish made for 2, but it worked to an enchanted potion of devotion.

I am giving you the recipe that I made for 2. It is a recipe that would be forgiving if you double the ingredients. The most important thing is to not overcook the seafood. Everything should be in place before you add the seafood to the pot. This dish is also served with a Rouille – a roasted pepper spread that goes on toasted bread. Do not leave this out! It is sooo delicious and adds such a depth of flavour to the Bouillabaisse. You soak the toasted bread topped with Rouille in your Bouillabaisse and eat it with all the flavours of the stew. If you do not eat wheat you can substitute cooked potato (about the size of 2 mini potatoes) for the bread in the recipe for the Rouille and add a dollop of the Rouille to your stew. Enjoy with love!

Bouillabaisse Stew Ingredients: • 1 Tablespoon olive oil • 1 Tablespoon butter • ½ medium onion thinly sliced and roughly chopped • 1 large shallot thinly sliced and roughly chopped • 2 cloves garlic thinly sliced and roughly chopped • ½ fennel bulb cut out the core and thinly slice, roughly chop • ½ cup white wine • ¼ cup Pernod • 1” by 3” orange peel with all the white removed • 2 ½ cups fish stock ( my local fish store Hooked has this available) • 1 cup or 1 small can diced tomatoes • 1 pinch saffron • 2 Tablespoons finely chopped parsley • 2 Tablespoons finely chopped tarragon • 2 Tablespoons finely chopped basil • 1 tsp sea salt • 1 filet of Rockfish • 4 jumbo shrimp • 12 mussels • 1 cup (roughly) bay scallops • Rouille Ingredients: • ½ cup day old baguette torn into pieces and crust removed (or 2 baby potatoes cooked) • ¼ cup broth from your stew • I small roasted red pepper • 2 cloves garlic • 4 leaves of fresh basil • 1 egg yolk • Pinch cayenne pepper • Pinch sea salt • Six slices baguette toasted

Method: Stew In a large pot, on low heat add olive oil, onions and shallots and sweat until soft. Add garlic, fennel and butter and continue to cook on low for 10 or so minutes until fennel is soft. Add white wine and Pernod and turn up heat to low/medium. Continue cooking for 5 minutes and add tomatoes, fish stock, orange peel and pinch saffron. Once this reaches a simmer, turn down to low heat and cover. Simmer on low for 20 minutes and allow the flavours to marry. Take out a ¼ cup of the broth for the Rouille. Add the fresh herbs keeping a small amount aside to garnish when serving. Stir well and keep the heat very low with the lid on while you make the Rouille. Rouille In a small food processor or mortar and pestle add bread and the broth. Allow the bread to soak up the broth, and then add the remaining ingredients – except for the olive oil. Process until smooth and then add the olive oil very slowly (most small food processors allow oil to drizzle in from the top. If you do not have this option then I would transfer to a bowl and whisk in the olive oil slowly until the Rouille thickens). Transfer to a small bowl. Toast your bread and set aside. Bring your broth up to a boil on a medium to high heat. Add salt. Add the seafood biggest to smallest. I started with the fish, waited 2 minutes and added the shrimp, waited 2 minutes and added the mussels waited 2 minutes and added the scallops – after each addition cover your stew. The bay scallops are very small and about 2 minutes will do. With a slotted spoon dish out the seafood into each serving bowl, making sure you divide the seafood evenly. I have two big bowls that I bought specifically for Bouillabaisse several years ago. Then pour the broth over the seafood, put a healthy dollop of Rouille on a slice of toasted baguette and place in the stew. Garnish with remaining herbs and serve with more toast and Rouille.

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