Posts Tagged ‘bouillabaisse’

A relatively sparse, but nonetheless friendly crowd enjoyed a leisurely paced game tonight.  Darin once again provided the quiz, snacks, bartending duties, and the role of emcee for the game.  Mistress Multitask.  She must have been hungry when creating the quiz, because it was loaded with food related questions.

In spite of the small number of players, there was another rare four-way tie for first place – Big John’s son Jay, our own lovely Nurse Jaye, Wild Bill, and Droppin’ all scored 13 out of 20.  Darin was ready with a visual tiebreaker – identifying as many state flags as possible.  Droppin’ guessed well enough to win.

Good question:  What food is the basis for Bouillabaisse?

Answer:  Fish

cpy Bouillabaisse.1.words

Bouillabaisse is a fish soup, originating in Marseilles, which has as many recipes as there are cooks in that Mediterranean city.

Who remembers James Coburn’s nimble hop onto the James Bondwagon in “Our Man Flint”?   Bouillabaisse provided a clever little plot device in this tongue-in-cheek super-spy sendup.  When one of the characters was killed with a poison dart, forensic analysis of the dart’s feathers showed traces of certain spices left by the hand of the killer.  Our hero Flint recognized these as the spices used in bouillabaisse, which sent him on a tour of Marseilles restaurants until he could identify, by taste, the exact matching proportions of spices.  He goes on to save the world and get the girl.

The lesson to be learned here is that there are many ways of making bouillabaisse, but only one Flint.

Much Thanks to Droppin’, who put this post together.

For those of you who don’t remember Flint here is the ENTIRE Movie!

and for those looking for a good recipe for bouillabaisse, try this recipe from Emeril:


For the broth:

2 tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

Salt and pepper

3 cloves garlic

1 bay leaf

8 peppercorns

2 sprigs thyme

1 pound fish bones

Water to cover

1 cup white wine

For the Bouillabaisse:

Pinch of Saffron

1 cup leeks, julienned

3 cups tomatoes, peeled, seeded, and chopped

Juice and zest of one orange

1 cup fennel, julienned

2 tablespoons garlic, chopped

2 tablespoons parsley, finely chopped

Salt and pepper

2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,

angler fish, cleaned and scaled

1 large lobster

1 pound shrimp, peeled and deveined

1/2 pound mussels

1/2 pound littleneck clams

Salt and pepper


For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.

blogger’s note: today’s guest blogger was Droppin’ Dave

Read Full Post »