bouillabaisse

Mike,
Mind if I join you ?

If I leave for the airport now, I can be in the big easy by 5pm ...

;-)

quote:

Originally posted by shoot6x7:
Mike,
Mind if I join you ?

If I leave for the airport now, I can be in the big easy by 5pm ...

;-)

I need an exact time, an airline and a flight number.

Look for a gold Prius with an old guy in a white beard.

That sounds fabulous Mike, my mouth is watering just thinking about it. I've never been brave enough to make my own, but the best I ever had was one December in Marseille - it even had oysters in it. But I think it also needs something with claws in it too....

your evening sounds nice Mike. I can't say what English fish to put in as I've never made it - although your post makes me want to try. I would want to help it down with a rough white vin du pays tho'
SJ

quote:

Originally posted by munch:
No craw fish?
How big is your pan Mike?
The French dish started because there was no money about,It was just a cheap every day dish.
You can bung anthing to hand in it.
I like the Spanish version best though.
I dont like fish heads with eyes looking at me.
Have fun,Make sure you have loads of fresh crusty bread.
And dont forget loads of Garlic,Chuck it in whole you can then put it on the bread after its cooked
Stu

I have a 12 quart pan. It will be full to the top :-)

I use only the best seafood when I make this stew; the fish used in the traditional stew are either not available or get thrown back by the fishers down here.

And yes, we have plenty of crusty, light as air New Orleans french bread.

I picked up a case of San Miguel Beer (best food beer in my experience), five good bottles of wine and a bottle of Kelt Brandy.

The appetizer is steamed artichokes, with fresh ground coffee, brandy and home made Carrot Cake for dessert.

I looked in a recipe book: it mentioned John Dory and Dublin Bay Prawns

quote:

Originally posted by stephenjohn:
I looked in a recipe book: it mentioned John Dory and Dublin Bay Prawns

The prawns I get - bay shrimp is fantastic.

But what is a John Dory like to cook?

Off to goggle ...

Can't imagine what one of these would taste like ...

I can't see your image Mike - what is it of?
to eat John Dory are a firm large flaked white fish with a delicious slightly sweet flavour

Sorry the picture didn't post, but what Google found for John Dorry looks like a tropical reef fish, with a fantastic fin presentation and bright, mottled coloration.

Is that the right fish?

...that's the one.
How did your evening go?
We're having people round for lunch and I'm cooking a typical British dish - Thai Salmon

Hi
The best known fish cook in the UK is Rick Stein who has the Seafood Restaraunt in Padstow,Cornwall.
He has made many excellnt television series and is famous and highly regarded here.
I remember a programme where he made bouillabaisse and it did seem that it was made with the catch of the day.I seem to remember Gurnard being one ingredients.

A friend got Married in Bodbin in the early 90s and we stayed in a vineyard which is situated on the "Camel Trail".This is track left over from the old ripped up Railway line from Bodmin to Padstow.Well worth doing as you have some great scenery,especially the mud flats as you get near to padstow.
At the time we knew the restaraunt has a great reputation and Rick Stein was yet to become famous himself.
He was standing outside waiting for a delivery and we had a quick chat and although they were fully booked,even then, he said to go in and ask as he was sure they could fit us in later on.
We drove back in the evening and although the table was by the kitchen door we had a memorable meal.
I had we his fish soup with croutons and rouille as a starter and it was stunning,followed by Skate with black butter and Gill had chargrilled sole.
A very good new world Sauvignon Blanc acompanied. Not cheap but great value.
Regards.

quote:

Originally posted by stephenjohn:
How did your evening go?

All the fish soup is gone, all the booze is gone, and the party didn't break up till 2 AM.

The stereo made a good showing and impressed everyone.

Not doing much today ...

well I'll head over next time mike. I read Julia's book on her time in France she said it was a dish that had dozens of variations and each person she talked to was an expert and said the other recipes were wrong. LOL

I bet it was great.

Who is the Naim dealer in your S. Louisiana area?

quote:

Originally posted by Skip:
Who is the Naim dealer in your S. Louisiana area?

There is no Louisiana dealer for Naim, Austin, Texas is the closest.