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Page 51 Bouillebaisse with a homemade rouille holy fuck did she lay it on me. she admitted it was a very complicated dish and she had never made it herself but that the force would be with me. thankfully with julia's books if you follow *exactly* as she says you wont fuck up. of course if you do fuck up because you didnt pay attention you risk have the 6'5" ghost of julia child haunting and scolding you for not paying attention. its that serious. for the uninitiated a bouillebaisse is basically a french peasant soup. made with fish and the scraps of fish. the base- onions, leeks and garlic sauteed -add chopped tomato and the following spices- parsley, bay leave, fennnel, saffron, basil and 2 quarts of water along with a shit load of clam juice and some fish scraps. whatever you have. we used some left over red snapper. also add a medium potato for the rouille simmer for an hour the rouille diced red peppers that have simmered for 5 minutes boil a chili until soft 4 garlic cloves basil cooked potato press all these into a sticky paste with a mortar and pestle. this takes some elbow grease. add grape seed oil to make smooth. strain the soup stock add whatever fish you got. we used some sol, halibut and mussels. and return to boil. dont over cook! seperate fish onto a platter, laddle some soup over it. make some french crusty bread with greyeur toss in two bottles of rhone rose later and you have a very happy lover. |
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that's awesome. how did it turn out? i once made home made mole, and it took me literally an entire weekend to complete. |
i dont eat seafood so i wouldn't know. we have a great homemade recipe for mole. from book she got at this cafe in santa fe. http://www.pasquals.com/ it does take all fucking day but holy shit is it worth it. the good thing is, the recipe yields enough to freeze |
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since she doesnt eat meat and i don't eat seafood its not uncommon we sit down with two toally different meals. |