Have you ever made a bouillabaisse?

fitzroy

I posted this in the special occasion/food board this morning but no replies so I thought I'd try this board and perhaps the over 50s board?

I'm cooking for a small family birthday in couple of weeks' time and fancy making bouillabaisse. I've only made it once before (and that was many years ago) combining the recipes from my copies of "Mastering the Art of French Cooking" and Elizabeth David's "French Provincial". I looked at the recipes again and it occurred to me that when I last made it there were local fishmongers on the high street where you could pre-order most of the necessary fish and know that it would be very fresh.

I know that to make an authentic bouillabaisse I need to be in the south of France so of course the selection of fish has to be a compromise. Does anyone have a recipe they've tried successfully and which selection of fish did you use?

Penelope_Penguin

fitzroy wrote: »

I posted this in the special occasion/food board this morning but no replies so I thought I'd try this board and perhaps the over 50s board?

Please don;t post it again, as dupicate threads are discouraged as they lead to confusion.

There's a recipe here; I'll add this to that thread later.

Thanks, Penny. x

Hi, Martin’s asked me to post this in these circumstances: Sorry, your post had to be deleted as it has been posted elsewhere and that’s one of the site’s rules (please see this rule). If you have any questions about this policy please email [EMAIL="%20abuse@moneysavingexpert.com"]abuse@moneysavingexpert.com[/EMAIL]

ChocClare

Penelope_Penguin wrote: »

Please don;t post it again, as dupicate threads are discouraged as they lead to confusion.

There's a recipe here;

Well, I've just looked at the recipe quoted above; I can understand it, but then I'm a fluent French speaker and even so, it's not a particularly user-friendly recipe, and they're asking for -among other things - wrasse, conger eel and sea-urchins so I'm not sure how easy those are to find in your neck of the woods. However, if you want a translation, I'll be happy to give you one! The fish they say to AVOID are sea-bass, lobster and sea-bream: however, other (English) recipes all seem to use sea-bass, so who can tell?!

HariboJunkie

I use Rick Stein's recipe from his French Odyssey book but I can't find it online.

fitzroy

ChocClare wrote: »

Well, I've just looked at the recipe quoted above; I can understand it, but then I'm a fluent French speaker and even so, it's not a particularly user-friendly recipe, and they're asking for -among other things - wrasse, conger eel and sea-urchins so I'm not sure how easy those are to find in your neck of the woods. However, if you want a translation, I'll be happy to give you one! The fish they say to AVOID are sea-bass, lobster and sea-bream: however, other (English) recipes all seem to use sea-bass, so who can tell?!

Yes I agree. I clicked on the google button for the English translation and it had me :rotfl:

I just wondered if anyone had a particular favourite that is tried and tested and the kinds of fish they used. Some of my recipes include sea-bass and lobster, and some don't - it's so confusing. And of course wrasse, conger eel and sea urchins are regularly displayed in the local Tesco store :rotfl:

fitzroy

HariboJunkie wrote: »

I use Rick Stein's recipe from his French Odyssey book but I can't find it online.

When I googled bouillabaisse, before posting on here, I saw a recipe from Rick Stein so I'll google it again and have a look.