I'm making a bouillabaisse today, anyone have any tips?
I'm making a bouillabaisse today, anyone have any tips?
Easton Ramirez
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Samuel Jenkins
Use a variety of fish & shellfish, make your own stock if you can, if not clam juice is a decent substitute, do NOT skip the rouille. Post pics.
Oliver Thompson
You can't make it properly in one day you need to simmer the broth for 24 hours minimum
Caleb Lewis
Should I strain out the onions/tomatoes/fennel/garlic or leave them in? I'm inclined to leave them in for the extra fiber.
I thought the whole point is that it was for fishermen to make after a days work.
Noah Cruz
>I thought the whole point is that it was for fishermen to make after a days work.
Correct, the other user is exaggerating.
French cooking is well-kown for long-simmered stocks. But that's meat-based stocks. Seafood stocks are made in a fraction of the time of a poultry or red meat stock. Maybe there is some unique special restaurant out there that makes a 24-hour bouillabaisse but that would be the exception not the norm.
Luke Martin
Personally I'd strain them, they're aromatics for flavoring the broth, and serve no purpose outside of that. Remember: it's a fish stew, they're the star here. But do as you like.
Adam Perry
Or to put it another way: there are about as many ways to make boullibaise as there are people making it, there are ingredients that are expected to be in it of course, but no one "correct" way to make it
Michael Russell
*bouillabaisse
Joshua Jones
>Should I strain out the onions/tomatoes/fennel/garlic or leave them in? I'm inclined to leave them in for the extra fiber.
Correct
Gabriel Butler
OP here.
Step one is going to our local market.