tag:blogger.com,1999:blog-3556178499188429083.post5289890521835750652..comments2024-03-12T20:51:25.812+11:00Comments on Simon Food Favourites: Home cooking a French Bouillabaisse recipe (10 Aug 2014)Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3556178499188429083.post-13143778962396410332014-08-27T17:29:30.536+10:002014-08-27T17:29:30.536+10:00hi sara, it's a great place to visit. i got th...hi sara, it's a great place to visit. i got there late so not as much seafood left but the earlier the better if you go. thanks for the tip about the stick blender.<br /><br />hi olivia, definitely not a pretty thing. spent so much time cleaning it up hehe. nup so pernod or saffron. might have made it even better but tasted pretty good without. <br /><br />hi padaek, thanks for the blending Simon Leonghttps://www.blogger.com/profile/10876960777476668265noreply@blogger.comtag:blogger.com,1999:blog-3556178499188429083.post-87758935958347665502014-08-13T01:27:44.347+10:002014-08-13T01:27:44.347+10:00Lol - I've had many soup/blender accidents in ...Lol - I've had many soup/blender accidents in the past. I agree with Sarah - the hand blender works well and to just start slow. I think your one photo says it all!! :)Padaekhttp://padaek.comnoreply@blogger.comtag:blogger.com,1999:blog-3556178499188429083.post-64973982618369430552014-08-12T07:48:57.605+10:002014-08-12T07:48:57.605+10:00Ha ha! I did the blender + hot liquid And it wasn&...Ha ha! I did the blender + hot liquid And it wasn't pretty!! No Pernod And no saffron?? Don't know whether you get the bouillabaisse label ;) - I use Ricard instead of Pernod and if you have some fennel or anything that tastes liquorish-like it's ok!Olivia @ mademoiselleinsydneyhttp://www.mademoiselleinsydney.comnoreply@blogger.comtag:blogger.com,1999:blog-3556178499188429083.post-3092376272090610172014-08-12T01:02:29.175+10:002014-08-12T01:02:29.175+10:00You did well, the remains even look scrumptious, a...You did well, the remains even look scrumptious, and I really want to get to Cleanfish. My tip to you, stick blenders for soup (is the only way I blend hot soup). We have all had the exploding hot liquid thing happen once, and we don't do it again. Stick blenders rock with hot liquids, trust me :) Sara | Belly Rumbleshttp://www.bellyrumbles.comnoreply@blogger.com