Sonoma County-based Siren Fish Company is one of my favorite examples of community supported farming (CSF's) — in this case, community supported aquaculture.
Buy fish by the pound or sign up for a monthly share of the freshest of hauls, delivered from the dock to your door within 72 hours. Siren Fish Co has been around long enough to have earned SoCo-raised owner Anna Larsen lots of accolades over the past few years as to her sustainable seafood biz not only being the first of its kind in the region, but one of the best in the west.
A spectacularly fresh array of seafood (excluding the shrimp) was special ordered from Siren Fish Co for a shared birthday/anniversary meal with friends in Petaluma this October.
Great Dane, the lovely Lotte (who regular readers know from my posts on her annual, incredibly delicious Pentecost Feast), prepared her Sonoma coastal version of the traditional French dish, Bouillabaisse.
This scrumptious fare originates from the Port of Marseille, where fishermen cooked up a stew of whatever fish they hadn't sold that day.
Siren Fish Company's exquisite sea scallops, sea bass, mussels and shrimp made for a most magnificent party dish. Lotte's skill and expertise in cooking with fish showcased with this classic concoction of garlic, onion, leek, fennel, orange zest, saffron threads, tomatoes and fish stock.
Lotte served her Bouillabaisse with toasted bread and traditional sauce rouille, made with roasted red peppers, fish stock, garlic, breadcrumbs and olive oil.
I looked for a recipe similar to share, so as not to divulge the Great Dane's exact secret recipe. Here's a good one to inspire you to try this for yourself.
Click here for fish orders from SirenSeasa.com.
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