Bouillabaisse
Yesterday was a lovely January Sunday graced with enough time for the laborious yet rewarding feast of bouillabaisse. It was the first time I measured ingredients purely by intuition, and worse, I have no idea of the contents of the 10 pounds of heads and bones baselining the broth from the crazy Russian fish slingers at the back of the (West Side) Market.
What I like about the intuitive approach is two things: there is more wisdom in self-trust than recipe-compliance, and the magical ingredient is the fact that this exact recipe will never be repeated again.
You’d think that the stage would be stolen by the likes of lobster tails, mussels and scallops. But no, every time, it’s the fennel, saffron and garlic and chili pepper infused rouille.
January 9th, 2006 08:00
Bouillabaisse avec Rouille and Crusty French Bread and a nice white wine, smells and tastes delicious. Besides that it is brains food and light but filling. You did not say if it was a success?
January 9th, 2006 08:09
It was the best yet, I think because I worked intuitively. Very successful - process and outcome.
January 9th, 2006 16:58
And the cast (in order of appearance)
Fish broth
water
white wine
various heads and bones
onions
leeks
carrots
parsley
bay leaf
peppercorns
Bouillabaisse
olive oil
garlic
onions
leeks
fish stock
white wine
tomatoes
fennel seeds
parsley
thyme
bay leaf
saffron
lobster tail
shrimp
salmon
mussels
scallops
Rouille
roasted bell pepper
breadcrumbs
milk
water
hot pepper flakes
garlic
Croutons
Great wine throughout
Conversation throughout
January 9th, 2006 17:04
Thanks, Jack!
January 9th, 2006 21:25
We should make a big pot of it and have a Bouillabaisse party, I can’t make soup but I make a mean Chocolate Mousse au Grand Marnier.
January 9th, 2006 22:25
You’re on mon ami. Good soup without desert is like blogging without comments.