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  #1 (permalink)   Report Post  
Castroniman
 
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Default Bouillabaisse

I'm looking for any information be it history opinions or recipies on
bouillabaisse... I'm wrighting a paper on this and have had some trouble
finding books anywhere on it... Anyone from Louisiana? or like cajun
food? Thanks in advance?

  #2 (permalink)   Report Post  
Julia Altshuler
 
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Default Bouillabaisse

Castroniman wrote:
> I'm looking for any information be it history opinions or recipies on
> bouillabaisse... I'm wrighting a paper on this and have had some trouble
> finding books anywhere on it... Anyone from Louisiana? or like cajun
> food? Thanks in advance?



I wonder if the trouble with your research is due to the fact that
bouillabaisse is essentially French, not Cajun French. I lived in
Louisiana for years. The closest thing I ever saw to bouillabaisse was
seafood gumbo. Try looking in French cookbooks or doing a google
search. You'll find tons of information.

I'm curious, what sort of class are you writing a paper on bouillabaisse
for?

--Lia

  #3 (permalink)   Report Post  
hahabogus
 
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Default Bouillabaisse

Castroniman > wrote in
:

> I'm looking for any information be it history opinions or recipies on
> bouillabaisse... I'm wrighting a paper on this and have had some trouble
> finding books anywhere on it... Anyone from Louisiana? or like cajun
> food? Thanks in advance?
>
>


First off bouillabaisse is a basic french dish (as in France), perhaps
searching beyond American boundaries might help....Second it is writing a
paper not wrighting a paper.

OMG, I've turned into the spelling police!

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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LIMEYNO1
 
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Default Bouillabaisse

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"Castroniman" > wrote in message
...
> I'm looking for any information be it history opinions or recipies on
> bouillabaisse... I'm wrighting a paper on this and have had some trouble
> finding books anywhere on it... Anyone from Louisiana? or like cajun
> food? Thanks in advance?
>



  #5 (permalink)   Report Post  
Helen C.
 
Posts: n/a
Default Bouillabaisse

(Castroniman) wrote:

I'm looking for any information be it history opinions or recipies on
bouillabaisse... I'm wrighting a paper on this and have had some trouble
finding books anywhere on it... Anyone from Louisiana? or like cajun
food? Thanks in advance?
/////////////

I was told years ago that bouillabaisse was once called "Poor Mans
Chowder". Guess not.....

http://www.cliffordawright.com/histo...llabaisse.html

Found this link on the net so it must be true

I've only eaten it a few times and have never attempted making it
myself. Will have to do that one day when I can do it up right.

Sincerely, Helen



  #6 (permalink)   Report Post  
Castroniman
 
Posts: n/a
Default Bouillabaisse

Just wanted to thank everyone for your responses I appreciate your help!

Castroniman wrote:

> I'm looking for any information be it history opinions or recipies on
> bouillabaisse... I'm wrighting a paper on this and have had some trouble
> finding books anywhere on it... Anyone from Louisiana? or like cajun
> food? Thanks in advance?
>


  #7 (permalink)   Report Post  
 
Posts: n/a
Default Bouillabaisse

Castroniman > wrote:
> I'm looking for any information be it history opinions or recipies on
> bouillabaisse... I'm wrighting a paper on this and have had some trouble
> finding books anywhere on it... Anyone from Louisiana? or like cajun
> food? Thanks in advance?


Try doing a web search for a term such as "bouillabaisse history" or
"bouillabaisse origin" and see what turns up.

  #8 (permalink)   Report Post  
Arri London
 
Posts: n/a
Default Bouillabaisse

hahabogus wrote:
>
> Castroniman > wrote in
> :
>
> > I'm looking for any information be it history opinions or recipies on
> > bouillabaisse... I'm wrighting a paper on this and have had some trouble
> > finding books anywhere on it... Anyone from Louisiana? or like cajun
> > food? Thanks in advance?
> >
> >

>
> First off bouillabaisse is a basic french dish (as in France), perhaps
> searching beyond American boundaries might help....Second it is writing a
> paper not wrighting a paper.
>
> OMG, I've turned into the spelling police!
>
> --
>


Dunno about that. A wheelwright produces wheels and a shipwright
produces ships. Might not a paperwrighter produce paper and/or essays?
  #9 (permalink)   Report Post  
Aria
 
Posts: n/a
Default Bouillabaisse

I just had the best bouillabaisse today in a thai restaurant. Yep, that's
what they called it....had the distinctively thai ingredients...lemon grass,
galangal, chili, etc. with all kinds of fishies. It was absolutley
delicious.

> wrote in message ...
> Castroniman > wrote:
> > I'm looking for any information be it history opinions or recipies on
> > bouillabaisse... I'm wrighting a paper on this and have had some trouble
> > finding books anywhere on it... Anyone from Louisiana? or like cajun
> > food? Thanks in advance?

>
> Try doing a web search for a term such as "bouillabaisse history" or
> "bouillabaisse origin" and see what turns up.
>



  #10 (permalink)   Report Post  
pavane
 
Posts: n/a
Default Bouillabaisse


"Aria" > wrote in message
news:lMmNb.17842$XD5.3339@fed1read06...
> I just had the best bouillabaisse today in a thai restaurant. Yep, that's
> what they called it....had the distinctively thai ingredients...lemon

grass,
> galangal, chili, etc. with all kinds of fishies. It was absolutley
> delicious.
>


Of course it was delicious. It simply was not bouillabaisse.
Doubtless a very nice Asian-influenced fish soup. Why do you
not leave it at that, and show some respect for the history,
traditions and semantic integrity of the language we apparently
share. It is wonderful that you had a nice fish soup, why don't
you post a recipe instead of assaulting the venerable name of
"bouillabaisse?"

pavane




  #11 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Bouillabaisse

>"pavane"
>
>"Aria" wrote:
>>
>> I just had the best bouillabaisse today in a thai restaurant. Yep, that's
>> what they called it....had the distinctively thai ingredients...lemon

>grass,
>> galangal, chili, etc. with all kinds of fishies. It was absolutley
>> delicious.

>
>Of course it was delicious. It simply was not bouillabaisse.
>Doubtless a very nice Asian-influenced fish soup. Why do you
>not leave it at that, and show some respect for the history,
>traditions and semantic integrity of the language we apparently
>share. It is wonderful that you had a nice fish soup, why don't
>you post a recipe instead of assaulting the venerable name of
>"bouillabaisse?"


You are correct... a stew containing fish does not necessarily bouillabaisse
make.

Bouillabaisse Charter:
http://starchefs.com/bouillabaisse/h.../charter.shtml


BOUILLABAISSE
A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of
fish form the basis of an authentic local bouillabaisse. These are generally
unavailable here, so we suggest using the freshest non oily fish you can get,
preferably three to five different kinds. As long as we were taking liberties,
we also added lobster and used fennel fronds in place of pastis. And though the
broth and croutons are usually served separately from the fish itself in
Marseille, we enjoyed everything together.

For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved

For soup
1 (1- to 1 1/4-lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
11/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock
3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper,
striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
Rouille

Make croutons:
Preheat oven to 250°F.

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides
with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of
each toast with a cut side of garlic.

Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook,
covered, 2 minutes from time lobster enters water. Transfer lobster with tongs
to a colander and let stand until cool enough to handle. Discard hot water in
pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from
body, then crack claws with a mallet or rolling pin and separate claws from
knuckles. Halve body and tail lengthwise through shell with kitchen shears,
then cut crosswise through shell into 2-inch pieces. Reserve lobster juices
that accumulate in baking pan.

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over
moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes.
Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into
tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock
and bring to a boil, then simmer, covered, until potatoes are almost tender, 8
to 10 minutes.

Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in
remaining fish and lobster, including juices, and simmer, uncovered, until they
are just cooked through, 3 to 5 minutes.

Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2
croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster
from soup to croutons with a slotted spoon, then ladle some broth with
vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

Gourmet
July 2002
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #12 (permalink)   Report Post  
Aria
 
Posts: n/a
Default Bouillabaisse

Jeez, excuse........me I realize that it was not authentic
bouillabaisse...so, Mr. Know-It-All tell me what is.
I would love to know. I was being facetious in my post. Guess you didn't
"hear" it. And don't tell me that I should post a recipe. I'll do what I
damn well please.

"pavane" > wrote in message
m...
>
> "Aria" > wrote in message
> news:lMmNb.17842$XD5.3339@fed1read06...
> > I just had the best bouillabaisse today in a thai restaurant. Yep,

that's
> > what they called it....had the distinctively thai ingredients...lemon

> grass,
> > galangal, chili, etc. with all kinds of fishies. It was absolutley
> > delicious.
> >

>
> Of course it was delicious. It simply was not bouillabaisse.
> Doubtless a very nice Asian-influenced fish soup. Why do you
> not leave it at that, and show some respect for the history,
> traditions and semantic integrity of the language we apparently
> share. It is wonderful that you had a nice fish soup, why don't
> you post a recipe instead of assaulting the venerable name of
> "bouillabaisse?"
>
> pavane
>
>



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