1 see part 1
Directions
: Continued from Part 1
NOTES:
* Marseille-style fish soup -- A friend and I had been talking about
the glories of bouillabaisse for the past year and we finally decided
to use New Year's Eve as an excuse to fish rather than continuing to
cut bait, ad nauseam. The following recipes are a combination of
several derived from old issues of _Gourmet_, Julia Child, the
"Playboy Gourmet Cookbook," and "gee, that sounds good, let's add it."
* The accompanying Rouille is a garlic-hot pepper mayonnaise
condiment traditional to Marseille-style fish soup. Rouille is
traditionally made with a mortar and pestle but I prefer to use a
food processor, it's just too much work otherwise. Pass the rouille
as a condiment. Usually about 1 T per serving is sufficient, this
stuff is the essence of garlic and hot pepper.
* If you can't get fish trimmings for the court bouillon, add
bottled clam juice and shrimp and lobster shells.
* To be truly authentic, our bouillabaisse should have included eel,
but my friend was a bit squeamish about that so we left it out.
Basically, any combination of shellfish and firm-fleshed fish can be
used with the more variety the better. I dislike using crab since it
flakes so easily and is lost in the broth. If you can't get live
lobsters, substitute frozen lobster tails but be careful not to
overcook.
* Use saffron threads, rather than saffron powder which tends to be
adulterated with safflower and not the same thing at all. Be
conservative with the saffron, a little goes a long way and can give
the dish a medicinal taste.
* We preceded our dinner with herbed leek and prosciutto tartlets
served with champagne. Dinner included bouillabaisse; a
hearts-of-palm salad with pimento and greek olives and vinaigrette
dressing; lots of crusty french bread to soak up the broth; a dry
white wine (Duckhorn Sauvignon Blanc '84); and my friend's mother's
sponge cake with whipped cream icing, fresh raspberries and raspberry
sauce, accompanied by Asti Spumante.
: Difficulty: moderate to hard.
: Time: 2 hours.
: Precision: approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Bouillabaisse~ Part 2 Of 2 Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into distant history, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that is, sadly, these ancient records were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he tells us how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, fennel and dill. Closer to modern times, we find two interesting recipe books dating from the 14th Century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of food on the menus of the wealthy. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including parsley and basil. These new foods and tastes created a surge in recipe publications, most of which are kept safe in private libraries. By the time we get to the twentieth century, cookbooks are increasing in popularity mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Bouillabaisse~ Part 2 Of 2 recipe.
