Рецепт Bouillabaisse Recipe
I have learnt that there is a very clear distinction between food bloggers and food photographers / stylists. I am a food blogger and I concentrate on bringing you, my reader, the very best recipes I possibly can. I cook at night when I get home from work – yes, I do have a regular job. I usually start cooking at 18h00 and in summer it is still light, but in winter, the sun has set and it is a lights on situation. I dish up our supper around 19h00 and just before we go and sit down I take a photograph of our meal. Basically, what you see here is what we eat. On the very odd occasion I will take a photo during the day but that is about as close to food photography as I will get. This photograph is the bouillabaisse I made at home and photographed under a halogen light in my kitchen.
I was very fortunate to spend an afternoon with Sam Linsell who is a food stylist / photographer. I made bouillabaisse for her and she showed me a few tricks of her trade. Sam showed me how she goes about styling her photographs and what goes in to taking the perfect shot. I learnt so much from her, and even though you don’t see it everyday on my blog it is something I think about each time I take a photo. I know that the next step for me is a better camera -but that is a long way off from happening as I am throwing all my spare cash at building a house, and I want to stay true to being a food blogger first and foremost. This photograph was taken by me and styled by Sam.
I don’t make use of props as I am a bit impatient and I like to concentrate on the dish. Also, my blog is not photo ‘heavy’ as I am really all about the recipe. This recipe for bouillabaisse was tested over a long period of time and made about 4 times before I was happy with the end result. I hope you will give it a try!
Bouillabaisse
Ingredients:
- 1 onion, chopped
- 1 large carrot, sliced
- 1 large tomato, finely chopped
- 1 fennel bulb sliced
- 1 tablespoon crushed garlic
- 1 red chilli, chopped
- 1 sprig of fennel fronds
- Small bunch of parsley
- 1 sprig of thyme
- 1 bay leaf
- Piece of dried orange rind
- 300g firm white fish, thickly sliced
- 300g mussels
- Generous pinch of saffron
- 60mls olive oil
- 60mls white wine
- salt and freshly ground black pepper to season
- 500mls decent quality fish stock
Garnish
small bunch of roughly chopped coriander
Method:
Using a heavy bottomed casserole dish with a lid, layer the onion, carrot, tomato and fennel
Add the garlic, chilli, fennel, the small bunch of parsley, thyme, bay leaf and the orange rind
Layer the fish and the shellfish on top
Grind the strands in a pestle and mortar
Add the oil and the wine and mix
Pour over the shellfish
Season generously with salt and pepper
Leave to marinade for 2 hours and then pour in the stock
You want the stock to cover the fish – you might not need all of it, and if you need more, use water
Bring to the boil with the lid on, remove the lid and boil for 12 minutes
Gently remove the shellfish and fish and place into a deep soup bowl
Strain the broth and serve over the fish and shellfish with a sprinkle of coriander
Cooks Notes:
To dry a piece of orange rind: use a vegetable peeler and peel a piece of the skin off the orange without ‘grabbing’’ the pith. Dry in an oven heated to 100 Deg C for 20 minutes. Accompany with a French loaf and rouille
2.2
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.