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provencial bouillabaisse

my version -- cooked with cod, haddock, prawn, clam, crab, purple potatoes, carrots, turnip; served with saffron rouille and garlic toast...


“Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving.
In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter; or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.” -- Wikipedia



another day...

my provencial bouillabaisse with monk fish tail, red snapper, shrimp, and garlic rouille...



© Faisal Hoque