Special Dish for the Week: Bouillabaisse

The seafood medley bag in my freezer inspires this Special Dish for the Week:

Bouillabaisse

Bouillabaisse

Bouillabaisse

I loosely follow a couple of online recipes, mainly just going from my memory of what goes into this seafood fest.

I also pleasantly discover that this fish stew is a Provençal specialty from Marseille.

It brings me back in my memory to the time in l’Isle-sur-la-Sorgue when a good friend and I made this dish with fresh ingredients from the local market.

Bouillabaisse Ingredients

Bouillabaisse Ingredients

The ingredients include:

  • 1 tbsp coconut oil, for sautéeing the onions and garlic
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, grated
  • 3 bay leaves
  • cilantro stems, coarsely chopped
  • 3 tbsp wakame flakes
  • 1 tsp Sambal Oelek or red Thai chili pepper, finely chopped with seeds in (quantity and seeds in or out dependent on desired spiciness)
  • 1 large can of tomatoes
  • 1 cup white wine
  • potatoes, cubed
  • 1/2-1 bulb of fennel, thinly sliced
  • generous pinch of saffron threads
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • salmon fillet, chunked
  • seafood medley of squid, mussels, octopus, shrimp

I serve the seafood stew garnished with chopped cilantro and accompanied by a French rosé, Le Petit Chat.

Bouillabaisse Dish

Bouillabaisse Dish

Meal ideas & recipes from http://www.canadianliving.com/food/classic_bouillabaisse.php and http://www.finecooking.com/recipes/classic-bouillabaisse.aspx.

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