The Lights of Alabama and Other Things

Today is Alabama Day – the Heart of Dixie, the 22nd state to join the Union and center stage of the Civil Rights Movement.

It’s the home of Southern Fried Chicken and Biscuits and Gravy. With a claim to Golf Coast shoreline, swamps and bayous, Alabama is laced with contradictions. Montgomery, Alabama once served as the capital of the Confederacy, yet Alabama’s African American Military Aviators helped to put a man on the moon, and later the first African-American woman in space.

And finally, Christmas lights in Alabama are not to be missed – from the Boat Parade in Orange Beach to the amazing lights of Bellingrath Gardens.

Wouldn’t that be one heck of a Holiday bucket list? To visit each state during the holidays and savor the unique ways in which they celebrate? Be it big cities or tiny hamlets, there is sure to be magic in the air!

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Today is also the Memorial of Saint John of the Cross. Saint John of the Cross was born in Spain in 1542; he died there in 1591, having never left. Yet thorough his deep dedication to God’s service, he became the patron saint of contemplatives, mystical theology and Spanish poets. He was canonized by Pope Benedict XIII in December 1726; and was declared a Doctor of the church by Pope Pius XI in 1926.

Saint John of the Cross, through the sufferings you endured in your youth and as a friar, God purified you and called you deeper. You responded, and through you the Carmelites were reformed, and from you came a wealth of spiritual treasures in your teachings. Please pray for me, that I will never shy away from the sufferings of the Cross but will see those sufferings as the means of my deeper union with our loving God. Saint John of the Cross, pray for me. Jesus, I trust in You.

There are countless Memorials and Feast Days throughout the year. I have a two-volume set listing each day of the year, with its corresponding Saint. There are more than 10,000 saints recognized by the Catholic Church, though the names and details of some have been lost to history. From the time of our baptism, Catholics are reminded that we should always strive for Sainthood. It is our callings to be so dedicated to the Lord that we would lay down our life for Him. Fortunately for us, very few are put to that task. Yet you never know, the person next to you in the grocery store line might just be a saint in the making.

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Finally, today is also Bouillabaisse Day. Bouillabaisse is a French Fish Soup. Perfect during the cold nights of December. Perfect for Alabama Day, a Golf Coast State, and humble enough for the Memorial of Saint John of the Cross.

French Bouillabaisse
3/4 lbs Mussels
3/4 lb medium Shrimp, peeled and deveined
5 lbs Sea Bass
2 Yellow Onions, thinly sliced
2 Leeks, sliced
4 Roma tomatoes, peeled, seeded and chopped
4 Garlic Cloves, minced
1 teaspoon Orange Zest
3/4 cup Olive Oil
7 cups boiling water
2 cups Seafood Stock
1 sprig Fennel Leaf
1 sprig fresh Thyme
1 fresh Bay Leaf
Kosher Salt to taste
Fresh Black Pepper to taste
1 Saffron Thread
Warm French Bread for serving

Begin by preparing the seafood. Clean and debeard the mussels. Scrub each mussel individually, removing as much of the stringy bits clinging to the outside as possible. Along the crack where the two shells meet are threads of brown seaweed. This is known as the mussel’s beard. Pinch the beard between thumb and first finger, with a side motion, firmly tug the beard out. While not harmful if eaten, the taste is not pleasant. Also check and make sure the shells are tightly closed. If one is open, tap it on the counter. If it does not close in a matter of minutes, discard that one. Soak mussels in fresh water for 20 minutes. As the mussels breathe, they filter the water and expel unwanted sand.

Peel shrimp carefully to leave tail attached. This give a far more dramatic presentation when coupled with the mussels in the soup. Devein shrimp, keep chilled on ice until ready to use.

Cut sea bass into pieces just slightly larger than bite-size. Keep chilled until ready to use.

Peel and thinly slice the onions. Using only the bulbs, thinly slice the leeks. Bring a pot of water to a boil. Cut an X at the bottom of each tomato. Plunge into the boiling water for less than a minute. Transfer to an ice bath to prevent premature cooking. Peel skin, slice, remove seeds, then chop the tomatoes and set aside. Peel and finely mince garlic, set aside. Finally, zest an orange, set zest aside.

In a pot, bring water and fish stock to a boil. Lower heat to maintain a steady rolling boil.

Heat the olive oil in a large stockpot over low heat. Add onions, leeks, tomatoes and garlic. Sauté for a few minutes, until the vegetables are soft. Stir in the fennel, thyme, bay leaf and orange zest. Add shellfish and the boiling water mixture, stir to combine. Season to taste with salt and pepper.

Turn up the heat to high, boil for about 3 minutes to allow the oils, water and seafood stock to fully combine. Add sea bass, reduce heat to medium. Continue to cook for about 15 minutes, or until the bass is cooked through. It should be opaque and tender, yet still firm.

Taste the bouillabaisse, adjust seasonings as needed. Stir in saffron, then ladle soup into a warmed tureen. Dish into soup bowls, serve with warm bread and enjoy.

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 I will extol you, O my God and King,
and I will bless Your name forever and ever.