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
Here goes the music from Marseille
Saute the onions with the potatoes in olive oil.
Meanwhile, pour the white wine, add 2–3 crushed garlic cloves, bay leaves and parsey if you have, in a double decker steamer (or in a big pot if you don’t have a steamer).
On the first layer of the steamer add the seashells and on the second add the fish and shrimps. Steam until the seashells are open (shouldn’t take more than 5 minutes all together). it’s OK if the fish and shrimps are a little undercooked as they will cook more in the final stage.
Once the seafood is about done, pour the wine mixture into the onions and potatoes batch. Add the tomatoes and the bouquet garni and the saffron to it. Add more crushed garlic cloves.
Boil on high heat for 15 min uncovered, so that the alcohol evaporates out of the wine. Then simmer covered for another 10–15 minutes or until the potatoes are soft. Add the seafood and let stand on very low heat for 5 to 10 minutes, depending on how cooked the fish is. You don’t want it to dry.
VOILA! Serve with some grilled campagne bread (hearty bread). Take some garlic and rub it on the bread for instant garlic bread! Alternatively, prepare some rouille spread on the bread and serve it with the bouillaisse.
No related posts.
RSS feed for comments on this post. / TrackBack URI