inspired by the italian (and other countries!) tradition of fishes for christmas eve, it seemed natural to throw it all in a pot of steamy warmth and flavor. Turns out that in fact, given all the research i did, there is no 'official' bouillabaisse--it's freestyle heaven!!!
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making fish broth--how pretty! secret ingredient fennel seeds.
amanda hesser and emeril say yes broth, not bittman tho |
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| research! grabbing some tips from multiple sources (including computer, not shown) |
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| secret ingredient: orange zest!! mark bittman and emeril |
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olive oil, onions/leeks, tomatoes, cilantro, and orange zest!
and pinch of saffron, of course |
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| add strained fish broth, and the longer cooking pieces--like lobster!!! |
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Add wine, and then other shellfish--i added mussels, scallops and shrimp,
then the fish at the end |
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| superb meal, perfect perfect for a christmas eve. |
so delicious, but a bit harder to cook in small batches--leftover bouillabaisse, what could we make with that? seafood smoothie?
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