12 August 2014

Home cooking a French Bouillabaisse recipe (10 Aug 2014)

Tasty Seafood Bouillabaisse

So this is the remains of my bouillabaisse I cooked for the first time. I was hoping to have shared lots of preparation and ingredients photos, cooking stages and final dish presentation but sadly I stupidly deleted my photos before checking I had downloaded them which I thought I did — Silly Simon! What I can tell you is I based it on the simple recipe shown on Food Safari by Chef Guillaume Brahimi and it's great to watch the short video to see how it all comes together. I didn't use any saffron, orange zest, fresh thyme and Pernod because I didn't have them but it still tasted pretty good. I used Campbell's Real Stock Fish from Coles and a Bouillabaise Seafood Pack from Cleanfish Australia of Diamond Clams, Kinkawooka Mussels, Banana Prawns, Tiger Flathead cutlet, Norwegian Cod cutlet

An important lesson I learnt is if you try and blend a hot liquid in a blender with the lid firmly on it will explode on you plus all over your bench and kitchen wall — f*ck! I used a large Le Creuset casserole pot to cook and simmer the ingredients which worked a treat. Straining the blended liquid was a potentially messy exercise but well worth the process in learning how effective it is to create a flavoursome soup base. I enjoyed the final soup with store bought Coles garlic bread (the more expensive butter version and not the cheaper Smart Buy margarine one) which was great for dipping. I definitely feel more confident in cooking a bouillabaisse again. There was lots of mess made but I'll know how to do it better next time, and hopefully will keep the photos too.

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