Improvisation in the kitchen is always fun. Jacques and Julia were fun since they had years of experience to draw upon and could really communicate through the camera. Mediterranean fish stew hasn't been on my menu since the beginning of the pandemic and my fishmonger closed. My version is simplified by using clam juice instead of making stock. It is never the same twice since I often make substitutions. Fresh fennel, good canned tomatoes, sweet red bell pepper, leeks and a splash of Noilly Prat. Saffron if I have any. Fish is added once the base is done. First cod or monkfish, then cherrystones, mussels, scallops and squid in last once the clams have started to open. I serve it with aioli and a baguette.
That sounds delicious Kristi, and the perfect illustration of why a recipe can sometimes add undue pressure and disappointment 😊. I always think everything’s better with fennel!
One of my absolute favorites...a seafood soup with a sampling of everything. The "garlicky rouille slathered on toasted baguette slice" descriptor will be revisited in my dreams this evening!
Improvisation in the kitchen is always fun. Jacques and Julia were fun since they had years of experience to draw upon and could really communicate through the camera. Mediterranean fish stew hasn't been on my menu since the beginning of the pandemic and my fishmonger closed. My version is simplified by using clam juice instead of making stock. It is never the same twice since I often make substitutions. Fresh fennel, good canned tomatoes, sweet red bell pepper, leeks and a splash of Noilly Prat. Saffron if I have any. Fish is added once the base is done. First cod or monkfish, then cherrystones, mussels, scallops and squid in last once the clams have started to open. I serve it with aioli and a baguette.
That sounds delicious Kristi, and the perfect illustration of why a recipe can sometimes add undue pressure and disappointment 😊. I always think everything’s better with fennel!
One of my absolute favorites...a seafood soup with a sampling of everything. The "garlicky rouille slathered on toasted baguette slice" descriptor will be revisited in my dreams this evening!
The rouille’s worth doing as a side treat for all manner of good things! 💕