Side Pannel
Bouillabaisse, Part 2 of 2
Ingredients List
- See Part 1
Directions
: Continued from Part 1
NOTES:
* Marseille-style fish soup A friend and I had been talking about the
glories of bouillabaisse for the past year and we finally decided to use
New Year's Eve as an excuse to fish rather than continuing to cut bait, ad
nauseam. The following recipes are a combination of several derived from
old issues of _Gourmet_, Julia Child, the "Playboy Gourmet Cookbook," and
"gee, that sounds good, let's add it."
* The accompanying Rouille is a garlic-hot pepper mayonnaise condiment
traditional to Marseille-style fish soup. Rouille is traditionally made
with a mortar and pestle but I prefer to use a food processor, it's just
too much work otherwise. Pass the rouille as a condiment. Usually about 1 T
per serving is sufficient, this stuff is the essence of garlic and hot
pepper.
* If you can't get fish trimmings for the court bouillon, add bottled clam
juice and shrimp and lobster shells.
* To be truly authentic, our bouillabaisse should have included eel, but
my friend was a bit squeamish about that so we left it out. Basically, any
combination of shellfish and firm-fleshed fish can be used with the more
variety the better. I dislike using crab since it flakes so easily and is
lost in the broth. If you can't get live lobsters, substitute frozen
lobster tails but be careful not to overcook.
* Use saffron threads, rather than saffron powder which tends to be
adulterated with safflower and not the same thing at all. Be conservative
with the saffron, a little goes a long way and can give the dish a
medicinal taste.
* We preceded our dinner with herbed leek and prosciutto tartlets served
with champagne. Dinner included bouillabaisse; a hearts-of-palm salad with
pimento and greek olives and vinaigrette dressing; lots of crusty french
bread to soak up the broth; a dry white wine (Duckhorn Sauvignon Blanc
'84); and my friend's mother's sponge cake with whipped cream icing, fresh
raspberries and raspberry sauce, accompanied by Asti Spumante.
: Difficulty: moderate to hard.
: Time: 2 hours.
: Precision: approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
NOTES:
* Marseille-style fish soup A friend and I had been talking about the
glories of bouillabaisse for the past year and we finally decided to use
New Year's Eve as an excuse to fish rather than continuing to cut bait, ad
nauseam. The following recipes are a combination of several derived from
old issues of _Gourmet_, Julia Child, the "Playboy Gourmet Cookbook," and
"gee, that sounds good, let's add it."
* The accompanying Rouille is a garlic-hot pepper mayonnaise condiment
traditional to Marseille-style fish soup. Rouille is traditionally made
with a mortar and pestle but I prefer to use a food processor, it's just
too much work otherwise. Pass the rouille as a condiment. Usually about 1 T
per serving is sufficient, this stuff is the essence of garlic and hot
pepper.
* If you can't get fish trimmings for the court bouillon, add bottled clam
juice and shrimp and lobster shells.
* To be truly authentic, our bouillabaisse should have included eel, but
my friend was a bit squeamish about that so we left it out. Basically, any
combination of shellfish and firm-fleshed fish can be used with the more
variety the better. I dislike using crab since it flakes so easily and is
lost in the broth. If you can't get live lobsters, substitute frozen
lobster tails but be careful not to overcook.
* Use saffron threads, rather than saffron powder which tends to be
adulterated with safflower and not the same thing at all. Be conservative
with the saffron, a little goes a long way and can give the dish a
medicinal taste.
* We preceded our dinner with herbed leek and prosciutto tartlets served
with champagne. Dinner included bouillabaisse; a hearts-of-palm salad with
pimento and greek olives and vinaigrette dressing; lots of crusty french
bread to soak up the broth; a dry white wine (Duckhorn Sauvignon Blanc
'84); and my friend's mother's sponge cake with whipped cream icing, fresh
raspberries and raspberry sauce, accompanied by Asti Spumante.
: Difficulty: moderate to hard.
: Time: 2 hours.
: Precision: approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
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