- Bouillabaisse
4 1/2 lbs. of various fish
since the recipe comes from Provence): scorpion fish, capons,
conger (eel), cicada, etc. Use what you can find.
saffron (just enough from the point of a knife)
1/2 c. olive oil
4 tomatoes
12 potatoes
stale bread
salt, pepper
a bunch of mixed herbs
Place in a large pot the fish. Add the saffron, the olive oil,
and mix well. Add the spices and let soak fo 1-2 hours.
Salt and pepper the pot, and add the four tomatoes, seeded, and the potatoes, peeled and cut into thick slices. Cover wth water
and bring to a full boil. When the potatoes are cooked (10-15
minutes), and the fish (which may vary according to the size of
the fish), use a skimmer to remove the potatoes and fish, and place
in a dish, lined with something to absorb the liquid.
Serve the bouillon with croutons (made from the stale bread), and sprinkled with mince garlic and "rouille" (a spicy sauce made in
Provence; I think Tobasco Sauce would work just fine).
NOTE: As may be evident, I haven't ever made this recipe, but it
is rather simple. What I am not clear on is what to do with all
the fish and potatoes after all of this. Many people just use
scraps of fish, whatever they can get their hands on, since it is
usually thrown away anyway.
