Connie Contrary
My friend “Kerry” is coming over for dinner. Her one request: no fish. Naturally, I want to make bouillabaisse.
Buying fish and seafood for bouillabaisse is an awesome experience. You choose some staples, for me prawns and mussels, then add an assortment of 300g this fish, 300g that fish, and saffron and tomatoes, two of my favourite ingredients.
According to some recipes, bouillabaisse is served in steps: the broth, then the fish. I serve them together because it’s easier. I also like it (that’s what she said) with a loaf of fresh, torn bread, versus the traditional toasted baguette and icky rouille (not a fan of the goo). Plus a green salad with something crunchy in it like celery or radish. White wine to drink, the same bottle I’m cooking with.
A soup that eats like a meal, worth the trouble, and for me, a very fun process. Someone should ask me to cook it for them. Then kiss my feet for the rest of our lives.