Traditional bouillabaisse | Euromaxx a la carte
We scoured Cannes on the French Riviera for a restaurant specializing in authentic Provencal cuisine, and found it near the old harbour, at Le Caveau 30. For Euromaxx, chef Thierry Cassim serves up a traditional bouillabaisse.
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Bouillabaisse — Frenchy fish stew with croutons and rouille
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I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps:
1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew), lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise.
2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish), peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't.
3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat.
4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down.
5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point — I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color.
6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat — most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end — cook them until they open up.
7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds.
Fish Soup and Bouillabaisse | The French Chef Season 1 | Julia Child
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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How to Cook Mixed Seafoods BOUILLABAISSE SOUP
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Bouillabaisse with Rouille – Publix Aprons® Cooking School Online.
Try a delicious French-inspired seafood soup with our Classic French-Style Bouillabaisse with Rouille recipe
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Shopping List:
Tuttorosso Tomato Paste
Vigo Imported Saffron
O Aged Sherry Vinegar
Hellmann’s Real Mayonnaise
Tuttorosso Diced Tomatoes
Sweet onion Celery Carrots Fennel (with fronds) Fresh Italian parsley Fresh jumbo red shrimp Olive oil Garlic cloves
Fresh thyme Bay leaf Dry vermouth
Brioche dinner rolls Roasted red peppers Ground red pepper EVOO
Shallots Baby gold potatoes Kosher salt Fresh mussels (or clams) Firm fresh fish fillets
Lemon French bread
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Bouillabaisse with Sundried Tomato Aioli, by Justin Chapple
The only thing that could make this rich, flavorful Bouillabaisse better? Enjoying it under cool, clear autumn skies in the South of France. ???????? Justin Chapple created this French-inspired dish to celebrate Azure. Get the recipe (and the cookware) at the links below.
Bouillabaisse with Sundried Tomato Aioli:
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