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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Entrepreneur, and an Artist. This is my diary about mastering midlife & encouraging women to live a fulfilling life at any age. Click here for my About Page.



Simple Fish and Corn Soup recipe from the midlife lifestyle blog,

A light fish soup would showcase the veggies and herbs from our small garden and use up all the frozen cod left in the freezer. *high fives self*. You might be surprised to find chicken broth in this fish soup, it was a gamble but I couldn’t find fish stock in my local supermarkets and I didn’t feel like making fish stock from scratch because it would make the whole house smell like cat food (at least the cat thinks so judging from my previous attempt at homemade fish stock). The resulting combo of chicken broth with fish is surprisingly light and fresh with none of the anticipated flavor clash you would expect when combining the two. It’s perfect meal for a light, Summery lunch or dinner. Be sure to serve with crusty bread for dipping.

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Summery Bouillabaise


1 Tablespoons extra virgin olive oil
1 1/2 Tablespoons chopped garlic
1 celery stalk, trimmed and chopped
1 carrot, trimmed and chopped
1 pinch Saffron (or paprika, but Saffron is highly recommended)
1 cup white wine (optional but recommended)
2 cups chicken bone broth or stock (use 3 cups if omitting white wine)
2 lbs fresh tomatoes cored, seeds removed, large dice (canned is okay)
Salt and pepper to taste
1 lb firm boneless white fish (cod, halibut) cut into 1-inch chunks
2 cups fresh corn kernels scraped from 2 large ears (or thawed if frozen)
Chopped parsley for garnish
1 lemon cut into 4 wedges for garnish (optional)

In a soup pot or Dutch oven over medium-high heat, add olive oil. Add the garlic, onion, celery, carrot and Saffron and cook, stirring occasionally, until vegetables have softened (about 4-5 minutes). Reduce heat to medium, add tomatoes, wine and broth and simmer vigorously until the tomatoes break apart, about 15 minutes.

When the tomatoes have finished cooking, season the broth to-taste with salt and pepper. Reduce heat to simmer, add the fish and cook until its opaque (milky white) and slightly flakey, about 3 minutes. Turn off heat, add the corn and stir gently to combine.

Serve in bowls with a sprinkle of chopped parsley, a squeeze of lemon (optional) and warm crusty bread on the side.

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