Comments on: Bouillabaisse https://dinnerdiary.org/2008/03/09/boullabaisse/ A (photo) diary of our dinners Wed, 02 Apr 2008 19:32:23 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Kerri https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2951 Wed, 02 Apr 2008 19:32:23 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2951 Thanks everyone 🙂 I think this actually looks better than it tasted so if you do get round to making it I’d suggest doing some research first…then come back and let me know how it went!

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By: Niamh https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2946 Wed, 02 Apr 2008 12:59:41 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2946 Oh – looks fabulous. This has been on my list for the longest time.

Love the new look site btw!

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By: aforkfulofspaghetti https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2771 Wed, 12 Mar 2008 10:04:50 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2771 Fabulous! What a stunning bowl of ‘baisse!

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By: Happy Cook https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2761 Mon, 10 Mar 2008 14:41:46 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2761 Wow you made this at home.
I love this especially with roulie and french bread.
Never made them, only have bought from fish shop readymade

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By: Pixie https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2758 Mon, 10 Mar 2008 06:28:17 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2758 This looks delicious! Bookmarking this one.

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By: Stephen https://dinnerdiary.org/2008/03/09/boullabaisse/comment-page-1/#comment-2750 Sun, 09 Mar 2008 18:18:38 +0000 http://dinnerdiary.org/2008/03/09/boullabaisse/#comment-2750 Bouillabaisse is one of those French peasant dishes that has risen to become well known and is often refined far beyond its humble beginnings. And, like other such dishes (e.g. Cassoulet), everyone has their own “authentic” recipe for it.

According to the recipe that we first looked at, the essential ingredient for all bouillabaisse that attempts to be even remotely authentic, is rascasse, aka scorpion fish. Not being able to get any of this, we were immediately freed from any pressure to make our version “authentic”.

With this in mind, we were initially prepared to play fast and loose with our selection of sea creatures, but when we arrived at the fishmonger, we remembered that there were only two of us and our eyes were being very much larger than our stomachs. So we bought the gurnard, which is apparently a common ingredient. We had hoped to get monkfish for the same reason, but there was none in stock. Also unavailable were conger eel and john dory, but we hadn’t been getting our hopes up for those. So we settled for the sea bass. The clams are mentioned in a few recipes, however the langoustine was just a random (but tasty) Stephen and Kerri addition.

As Kerri said, this is definitely something to try again because it can be really good when it works out well; we just need to figure out how to make it do so.

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