The French cuisine is something quite out of the ordinary. With its outstanding combination of flavors and very sensible reputation, the French cuisine is a very well kept secret that only the chefs of the world are allowed to master.
Still, following the example of Julia Child, the French cooking can become the best way to prove yourself as a cook and mastering the secret of a French tradition will certainly add to your reputation.
So why not try your hand in Bouillabaisse. Bouillabaisse is a type of stew – soup very common in the French cuisine, originated from Provence, more exactly drawing its roots from the city-harbor of Marseille.
This recipe involves several types of sea fruit like crabs, oysters, snails and shrimp. The most expensive type of Bouillabaisse is made with langouste but the general cuisine consider this option a bit too costly.
The vegetables like onions, tomatoes or potatoes are boiled with the fish soup. In Marseille the soup is served in a bowl in which it is added bread and a type of mayonnaise sauce while the sea fruit is served separately in another bowl.
The recipe is something like this.
2 kg of fish (cod, salmon, tuna, herring), 500 g sea fruit (scallops, snails, shrimp, octopus), 2 onions, leek, 2 tomatoes, 150 ml olive oil, 100 ml white wine, 4 garlic cloves, 2 bay leaves, half a spoon of fennel, a bit of thyme dust, 2 red hot peppers, 1 pinch of saffron, 6-7 slices of baguette, salt and pepper for seasoning.
In a pan, heat the olive oil. Add the onion sliced julienne, the sliced leek, and minced tomatoes. Add the crushed garlic cloves, the bay leaves, the fennel, thyme and hot peppers. Boil for a few minutes, mixing the content, add salt and pepper and remove from the fire. Let it cool.
This mixture will be used to marinate the fish for 4-5 hours.
After the marinating time has passed put the fish in a pot, add the sea fruit and cover with cold water.
Put to boil on quick fire then when it starts boiling reduce the heat to small. Add the saffron, the white wine cover the bowl and leave to boil for 10 minutes.
Remove the fish and the sea fruit and puree the remaining soup. Season it according to your taste.
Serve the pureed soup in a bowl, adding pieces of fish and sea fruit and on the side serve the toasted baguette slices.