bouillabaisse

May 17, 2012
Remember that one time when I wasn't feeling quite 100% and hadn't eaten in a really long time...thus, my brain wasn't working like God originally intended...and I walked out of my house without pants?  

Let's try not to pull that one again.  Especially for the sake of the poor soul that fell witness to that pantsless debacle.  

But let's talk French food!  Halibut, mussels, crab meat and scallops in a yummy bouillabaisse, in particular! 

I reminded myself a lot of Chef Louis from The Little Mermaid with all my dancing, chopping and French-accented singing though out my bouillabaisse-making.

Ah mais oui
Ca c'est toujours delish
Les poissons
Les poissons
Hee hee hee
Hah hah hah





Please tell me someone knows what I'm talking about. 

This recipe is adapted from Julia Child's bouillabaisse featured in Mastering the Art of French Cooking...which for me, automatically get's the stamp of approval.  Good enough for Julia, hell yes for me.

...And since we're sort of on the topic of France, now would be a stellar time to share.  Yves Saint Laurent is responsible for my new favorite lip stain. J'adore the pants right off of that product.


Toodle loo mon poisson
Au revoir!





Bouillabaisse

gluten-free, dairy-free

1/2 cup olive oil
4 cloves garlic, mashed
6 cups seafood stock
1/2 teaspoon saffron
1 lb halibut (or cod, or sole)
1 lb shrimp (or crab)
1 lb mussels (or clams)
1 lb scallops
1 cup onion, chopped
1 cup leek, chopped
3 ripe tomatoes, chopped
fresh herbs, thyme, parsley and basil
1 tablespoon salt
1/2 tablespoon pepper

  1. Heat the oil in a tall pot over medium heat; add the onions and leek and cook gently until softened. 
  2. Stir in the garlic and cook for a minute until fragrant.  Add the tomatoes, broth, herbs, saffron, salt and pepper.
  3. Bring to a simmer and reduce heat so that the broth bubbles slowly without boiling.  
  4. Cook 30 minutes.  Add the fish and shellfish, cover and simmer until mussels (or clams) open.  Add more salt and freshly ground pepper.  Garnish with parsley and serve. 

*Recipe adapted from Julia Child's Mastering the Art of French Cooking