Comments on: My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée

By: Larry Decker

Larry Decker — Sun, 29 Jan 2012 11:58:58 +0000

Recipe and photo looks great and I will fix this dish very very soon (maybe tomorrow)! But I have questions. (1) One of your recipe steps is to “Heat up the fish broth until boiling point and reduce.” Do you mean that one should reduce the heat level to below boiling OR to continue boiling and reduce the amount of stock (and if so by how much)? And (2) could you give some ideas of how much coriander, parsley, tarragon, salt & pepper to add (or at least start with)? Thanks so much.

By: connie mccrery

connie mccrery — Tue, 03 Jan 2012 01:37:04 +0000

Hi, Bea; new here. This looks wonderful and I’m going to make it Thurs. p.m. I will be using mussels, sea bass, scallops and fresh local Dungeness crab legs (added at the last second.)

By the by, are you the @chefbea who pops into the Rex Parker NY Times crossword puzzle blog? That would be quite the coincidence as I read that every day!
Connie

By: Tasty Tuesday – Celebrating Food Days of December - 4virtu - Free Online Family Calendar & Organization Platform

Tue, 29 Nov 2011 04:51:48 +0000

[...] We recommend a party for National Bouillabaisse Day on December 14 and La Tartine Gourmand has a simplified Fish Bouillabaisse recipe to highlight your party! This recipe has been adapted from recipes in Marseilles – the [...]

By: Tasty Tuesday – Celebrating Food Days of December | Welcome to the 4virtu Blog

Tue, 29 Nov 2011 04:48:32 +0000

By: Greg

Greg — Thu, 10 Jun 2010 11:55:53 +0000

I like the simplifications you’ve made, and with the photo it really looks good!

By: Béa

Béa — Tue, 19 Aug 2008 23:40:53 +0000

Hi Char, you could make fish stock with the head and bones of a fish, a bouquet garni and one onion (or even a shrimp one using the shells from shrimps, rather than discard them). If you run short of time, simply use clam juice, it works well too. And yes, regular parsley is fine.

By: char`

char` — Tue, 19 Aug 2008 23:29:56 +0000

how do I make the fish stock–can I use regular parsley if I cant find flat ?

By: Béa

Béa — Tue, 18 Mar 2008 00:49:24 +0000

Hi Diego,

Thanks for your visit. There are tons of bouillabaisse recipes, and mine has been personalized to ingredients I like. A typical bouillabaisse has a lot of fish varieties that I cannot even find on the East coast in the US. For example, celery root would not be common. Orange zest and leeks are common in the recipe. Hope this helps.

By: Diego

Diego — Tue, 18 Mar 2008 00:40:50 +0000

Bonjour Bea, your Bouillabaisse sounds and looks amazing. But it is very different from the recipes I am finding on the net. After all, I think I should trust you since you come from directly from the source.

But I do have to ask why you omit the leeks, fennel and orange zest? Does it mean that these ingredients are inventions that do not belong in a Bouillabaisse??

Thanks!!

By: Béa

Béa — Mon, 17 Dec 2007 15:33:43 +0000

Hello Brian, this serves 4 people. Hope this helps, and good luck with it, I hope you all enjoy it!