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
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Interestingly, the most ancient recipe found, according to experts in ancient history are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. He also informs us how the Roman chefs were skilled in the use of many different herbs and spices, including many that are still in use today such as bay, mint and parsley. During the next few hundred years, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and as a result the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Bouillabaisse~ Part 2 Of 2 recipe.
