Saturday, July 31, 2010
Bouillabaise, Simplified
Recipe Source: Bouillabaisse, Simplified
Recipe Type: Stew, pesce-vegetarian (fish)
Bouillabaisse is the traditional fisherman's stew from the southern french region of Provence. The best bouillabaisse in the world--or, depending on the strictness of your bouillabaisse doctrine, the only real bouillabaisse-- comes from Marseilles. In fact true fanatics will only allow that real bouillabaisse is served from a certain restaurant that lines the harbor in Marseilles. Of course, depending on who you are talking to, the name of that restaurant will change.
I spent about a year in the Provence region and went to Marseilles a few times. I didn't buy into the bouillabaisse culture; it's only fish stew. I had eaten fish stew many times before. I never ate this dish when I was in Marseilles. I never stopped at one of those little restaurants lining the harbor. Little cafe/restaurants that are an odd combination of a complete tourist trap and a restaurant serving a committed local market.
However, I did have Bouillabaisse when I was in Provence. I had it in Arles in a little restaurant right across from the Roman arena. I was with my dad and, wise traveler that he is, he is devoted to trying regional specialties. So, I ordered the Bouillabaisse. And it was amazing. One of those food experiences where the smells, the tastes, and the textures of the dish so completely overload your ability to process pleasure that you can do nothing but vocalize 'mmmmm'. I became a Bouillabaisse convert.
I never made it back to Marseilles after my experience in Arles. In fact, I had never had Bouillabaisse again. However, that one experience convinced me that this was something I had to make.
Making a good Bouillabaisse is quite a challenge, even if you live on the ocean and can go to a lively fish market to buy the leavings at the end of the day-- traditional Bouillabaisse is made from what ever is leftover. Living in the Midwest, finding the fish for my stew presented a challenge. Finally, I stumbled upon the recipe for Bouillabaisse, Simplified which directs the cook to simply buy two or three different kinds of fish and then set about making a modern version of a classic french fisherman's stew.
Luckily for me, I had clam juice already frozen in my freezer from a clam chowder adventure. I found tiger prawns on managers special at Kroger, and bought some halibut pieces from Trader Joe's. After these purchases, the remaining challenges consisted of finding a fennel bulb (in Indiana I find Meijer a good bet for strange vegetables) and making the rouille, which is essential to any good Boullibaisse.
The Boullibaisse recipe is as follows and is modified from the above link.
2 tablespoons olive oil
2 cloves garlic (or more), peeled and smashed (or pressed)
1 large onion, peeled and sliced
1 fennel bulb, thinly sliced
1 pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
3 cups seafood stock (sold at most fish markets) or clam juice
3 cups white wine
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped
About this blog
So I cook. I cook a lot. Often it isn't just me cooking, my boyfriend helps and cooks a lot himself (he is always in charge of frying tofu as I don't have the patience for it).
As a couple, cooking is one of our main hobbies and we entertain ourselves most Friday nights by making a new and exciting meal. Usually a meal that at least sounds complicated enough that people roll there eyes when I say its easy. This blog is mainly meant to chronicle those Friday night meals but I will also be highlighting some repeat dishes we love to cook, as well as my baking and pasta making days. We also recently had our first brewing day, and I am considering trying to make cheese. Who knows what exciting kitchen adventures lie in the future.
I will consider this a chronicle of our adventures in omnivory. We are meat eaters, but by no means do we always eat meat. Recipes will come from the broad expanse of world cuisines and be vegan, vegetarian, or omnivore. This blog will chronicle my cooking adventures from butterflied lamb to vegan spicy peanut pasta.
I'm also going to be exploring the area of food photography (though I am limited by equipment right now) and I plan to post pictures of all of my dishes and plates. Also proof that yes, I actually made this dish.
I am an aspiring cook, I've always loved spending time in the kitchen. Comments and suggestions are more than welcome. I'm planning on enjoying myself writing this blog and I hope you enjoy yourself reading it.
As a couple, cooking is one of our main hobbies and we entertain ourselves most Friday nights by making a new and exciting meal. Usually a meal that at least sounds complicated enough that people roll there eyes when I say its easy. This blog is mainly meant to chronicle those Friday night meals but I will also be highlighting some repeat dishes we love to cook, as well as my baking and pasta making days. We also recently had our first brewing day, and I am considering trying to make cheese. Who knows what exciting kitchen adventures lie in the future.
I will consider this a chronicle of our adventures in omnivory. We are meat eaters, but by no means do we always eat meat. Recipes will come from the broad expanse of world cuisines and be vegan, vegetarian, or omnivore. This blog will chronicle my cooking adventures from butterflied lamb to vegan spicy peanut pasta.
I'm also going to be exploring the area of food photography (though I am limited by equipment right now) and I plan to post pictures of all of my dishes and plates. Also proof that yes, I actually made this dish.
I am an aspiring cook, I've always loved spending time in the kitchen. Comments and suggestions are more than welcome. I'm planning on enjoying myself writing this blog and I hope you enjoy yourself reading it.
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