Lou Mourelec, Nice
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Lou Mourelec
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• 2 Reviews
on September 6, 2002Bouillabaisse was a "fisherman's" dish, and never contained any expensive ingredients such as lobster, although the common small green crabs were often used. Bouillabaisse has many regional variations based on the different local fish, and the color can change from place to place because of the types of fish used. Recipe (8 people, a minimum, considering the variety of fish required) The dish is prepared in two parts: first a "base" part is made, and then a "bouillabaisse" part, into which the "base" part is added. Note: some of the fish names are given in French as an aid in purchasing; refer to the dictionary or the seafood list for translations. Base-Part Ingredients Assorted small rock fish (1 kg), including: labres (girelles or rouquier [roucou]), serran [partago], very small scorpènes, a mixture of small fish sold as "poissons de roche à soupe". congre - conger eel head (1) favouille(*) - small green crabs (12) tomatoes (8) leeks (2 small, whites) onions (4 med) olive oil (2 tablespoons) garlic (2 cloves) a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig); orange peel (1) salt, fresh pepper Bouillabaisse-Part Ingredients Four or five varieties of local fish (3 kg), including: rascasse with head; saint-pierre; baudroie; grondin rouge; cigales de mer(*). Optional possibilities include: dorade, galinette, grondin, loup, merlan, sard, and turbot. olive oil (10 cl) saffron (2 teaspoons) potatoes(*) (1 kg)
on August 24, 2002
