Bouillabaisse
Monday, January 09th, 2006Yesterday 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.
