Typ­i­cal meal from the beaches of Mar­seille, revu and cor­rected by Momo.

Ingre­di­ents

• 1 big yel­low onion, chopped finely
• 8 to 10 big toma­toes, peeled and deseeded, and roughtly chopped to dices.
• 1/2 to 1 bot­tle of dry white wine (Pinot gri­gio is good). Adding a tad of pastis will make it even more authentic.
• 1 to 2 big red potato per per­son, sliced thick ( 5mm will do)
• Seafood: includes mus­sels, clams, shrimps and rock fish. Add or replace with gam­bas, lan­goustines, lob­ster, filet of soles or what­ever else you find that is alive and from the sea. Make sure you rinse and scrape the shelfishes so they are clean.
• Spices: lots of gar­lic, parsey, rose­mary, thym, sage, bay leaves, feneil, saf­fron. Make a bou­quet garni.
• Olive Oil

Details »