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Bouillabaisse,
a Mediterranean Fish Stew
by: David Russo VMD, PhD
Arguably the most famous
fish stew of the Mediterranean, bouillabaisse is thought to have
originated in Marseilles but can be found all along the coast of
Provence. The mythical genesis of bouillabaisse, as recounted by the
Marseillais, is that Venus created it to serve to her husband, Vulcan,
in order to lull him into a complacent sleep while she had an affair
with Mars.
It is thought that the precursor to the Provencal bouillabaisse is an
Italian fish stew called brodetto that even today is its closest cousin.
Bouillabaisse's distinguishing mark comes not from the fish, which all
fish-stews have, but from the particular flavor given it by the
inclusion of saffron, fennel seeds and orange zest.
Ingredients for three
2 pound fish depending upon what is available at the fish market, your
vendor may be able to help with the selection; ex. sole, mullet, monk
fish, dogfish, goby, baby squid, baby octopus, cuttlefish, mussels,
scampi and off course shrimp.
2 shallots minced
extra virgin olive oil
2 cloves garlic
1 tomato peeled and seeded
parsley minced
thyme
dry orange rinds (from a half orange)
one bag saffron
salt
pepper
two slices of good bread
Preparation
Gut and clean the fish, then cut it into regular proportions. Put the
following ingredients into a large, earthenware casserole dish; green
onion, garlic, tomato, minced parsley and orange rinds. Then fix first
the crustaceans, then the fish and chunks: sole, mullet, monkfish,
dogfish, goby, baby squid, baby octopus, cuttlefish, and mussels.
Drizzle a good amount of oil on everything, add salt and pepper and add
cold water so that the fish are submerged. Cook on a high flame and as
soon as it starts to boil again add the saffron. Cook the fish stew for
15 minutes then turn off the flame. Add salt, pepper and saffron to
taste. Arrange the fish in a large, warm plate Strain the broth into a
soup tureen into which you have arranged slices of first choice quality
bread (casareccio as an example) bread. Sprinkle the parsley on both the
broth and the fish and serve.
About The Author
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
http://www.high-net-worth-gourmet.com
1830 Pilgrim Ave., Bronx, NY 10461
718 8247308
dgrusso@verizon.net
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