Bouillabaisse Recipe | Simply Recipes http://www.simplyrecipes.com A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Tue, 21 May 2013 22:47:07 +0000 en-US hourly 1 Simply Recipes » Bouillabaisse Recipe | Simply Recipes http://www.simplyrecipes.com http://www.simplyrecipes.com/wp-content/themes/simply/i/logo.png?v=2 301 47 A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments. Bouillabaisse http://www.simplyrecipes.com/recipes/bouillabaisse/ http://www.simplyrecipes.com/recipes/bouillabaisse/#comments Fri, 02 Jan 2004 23:10:14 +0000 Elise http://www.simplyrecipes.com/recipes/bouillabaisse According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. The fish should be extremely fresh – caught and cooked the same day. If you cannot get extremely fresh fish, then the next best alternative is quick frozen – fish frozen the same day it was caught. Use as many different types of fish as you can, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass – almost any combination. Count on at least three kinds to serve six.

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]]> According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. The fish should be extremely fresh – caught and cooked the same day. If you cannot get extremely fresh fish, then the next best alternative is quick frozen – fish frozen the same day it was caught. Use as many different types of fish as you can, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass – almost any combination. Count on at least three kinds to serve six.

Continue reading "Bouillabaisse" »

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