Subj : 12/14 Bouillabaisse Day 5
To   : All
From : Dave Drum
Date : Sun Dec 12 2021 16:41:00

December 14 - National Bouillabaisse Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 1904: Bouillabaisse For Two
 Categories: Seafood, Soups, Herbs, Vegetables, Breads
      Yield: 6 servings
 
      1 c  Olive oil
      2 md Tomatoes; peeled, seeded,
           - sliced
      1 sm Onion; thin sliced
      1    Carrot; peeled, very thin
           - sliced
      2 pn Saffron
      1    Turkish bay leaf
      4    Sprigs parsley
      2 cl Garlic
      1 lb (ea) boned, skinned cod &
           - halibut; in 2" pieces *
      2 c  Peeled, deveined med shrimp
           Juice of 1/2 lemon
           Salt & fresh ground pepper
      1 c  Rich fish broth
    1/2 c  White wine
      6 sl Toasted country bread.
 
  * fluke or sea bass may be substituted for either
  
  ** In 1988, The New York Times ran the Le Bernardin chef
  Gilbert Le Coze's famed recipe for bouillabaisse, with
  its 13 steps and 25 ingredients. And that was pretty
  much the symbolic end for the Marseillaise fish stew:
  over the years, chefs made it so complicated that no one
  actually wanted to eat it, let alone source all the fish
  and cook it.
  
  The 1904 recipe I settled on contained equal parts water
  and oil and half the amount of white wine. The saffron-
  and herb-scented oil insulates the fish and dresses it
  as the fish breaks down, making for a rich and rustic
  oily broth. It completely changed my sense of what
  bouillabaisse could be. --  Amanda Hesser
  
  In a large saucepan, heat the oil over medium-high heat.
  Add the tomatoes, onion, carrot, saffron, bay leaf and
  parsley. Peel and crush 1 garlic clove and add it to the
  pan. Add the fish, shrimp and lemon juice, season with
  salt and pepper and boil for 10 minutes. Add the fish
  broth and wine, bring to a rapid simmer and cook until
  the fish is just cooked through. Adjust the seasoning,
  adding more saffron, lemon juice, salt and pepper as
  desired.
  
  Rub the toasts with the remaining peeled garlic clove.
  Set a toast in the bottom of each of 6 bowls and ladle
  the soup on top.
  
  Serves 6.
  
  RECIPE FROM: https://www.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... A billion here, a billion there, pretty soon it adds up to real money.
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