Poaching fish is really what this dish is all about. The
French would use whatever fish they had available. We use the seafood we like.
If you don’t like mussels then use something else. My husband only likes salmon
cooked certain ways, so I buy him a small portion of a white fish and we enjoy
salmon so we use that.
The big draw are
the lobster tails, however again if you don’t want to use them then don’t. If
you like to use a greater variety of seafood - go for it. However, you need
to understand this should be eaten with old clothes on or plenty of napkins. It
is fun and messy, while being very aesthetic. 
The liquid you assemble up until the point of adding the
roux can be separated and frozen and left for a quick bouillabaisse or honestly
to top some pasta with roux added for a sauce. Definitely serve it with bread
and butter for dipping and sopping. Sopping and compiling different bites are
encouraged, hence the need for lots of napkins whilst dressed in old clothes.
The liquid is an
assemblé of flavors that will
infuse whatever protein you braise or poach.
This is easy, fast, with no stress. A good pick for dinner as it was this
month as I am recovering from ear surgery, happily so because there is a
promise hearing in my left ear after 13 years of profound deafness.
I had been thinking about posting this recipe since the
start of September. I had constructed and refined this recipe since the first
time I had made bouillabaisse, which came from The Silver Palate Cookbook;
oddly enough I just learned one of the authors just passed away August 30th,
2009. If you don’t have a copy of
this cookbook truly you buy one. It has been and will continue to be one of my
recommendations.
The endive salad is a nice change without a lot of time or
ingredients and goes well with the bouillabaisse. If you need a small appetizer go to your market and
assemble three different kinds of marinated olives because you are need going
to fill up on pre-meal treats prior to the main event.
The tiramisu goes with anything, anything or great just by
itself. 
My Bouillabaisse
1/2 cup olive oil
1 1/2 cups well rinsed
coarsely chopped leeks
1 cup chopped yellow
onions
3/4 chopped green pepper
3 tablespoons
dried thyme
3
cloves minces fresh garlic
1/2 cup chopped fresh,
flat-leaf parsley
2 bay leaves
28 ounces canned
concentrated tomato puree
28 ounces of
crushed canned tomatoes or chopped, peeled fresh
2/1/2 cups dry white
wine
4 cups Fish Stock
using
Salt and freshly
ground black pepper, to taste
6 tablespoons butter, softened
2 teaspoons unbleached
all-purpose flour
1/4 to 1/2 teaspoons whole saffron
(optional)
3 quarts fresh mussels,
scrubbed and de-bearded
3 pounds skinless
fish, we use salmon and cod individually
24
raw shrimp, shelled and de-veined
4 lobster tails,
fresh or defrosted (1 pound each), shelled and halved crosswise
crusty, plain
bread or Garlic bread
1. Over medium heat eat the olive oil in a large soup pot . Add
the leeks and onions and cook, covered, until the vegetables are tender
slightly golden approximately 25 minutes, stirring occasionally.
2. Add thyme,
garlic parsley, bay leaves, wine, fish stock, and salt and pepper, about 3
minutes to infuse flavor. Add the tomatoes, simmer approximately 20 minutes.
At this point you have the pouching liquid complete and this
can be frozen or used as a separate sauce on pasta.
3. Melt the butter
over low heat in a separate pot add flour, stir, then whisk the mixture into the
tomato mixture.
4. Add the saffron (optional) and the mussels in their shells
and simmer for 5 minutes.
FROM THIS POINT IT IS VERY IMPORTANT DO NOT OVERCOOK. THIS
MEANS DO NOT WALK AWAY. Add the fish, shrimp, and lobster tails and simmer until
all the shellfish are opened and the fish is done, another 3-5 minutes*.
Watch the fish, poaching it just until it is cooked through.
This does not however mean cooked through equals well done. The times are based
on a 6 ounces size of fish, larger will mean a longer cooking time. Don’t get
worried and not make this. These strongly suggested tips are meant to have you
succeed where I have failed in to the past.
5. Ladle into hot soup plates, discarding any mussels that have
not opened. Garnish with the garlic croutons, and serve immediately.
Bleu Cheese Endives
4 Endives
5 ounces of bleu cheese
1/4 walnuts finely chopped
1/4 mayonnaise
1/4 sour cream
4 tablespoons champagne vinegar
cracked pepper and salt to taste
Separate 12 medium leaves from an endive stalk, six on each
plate.
Combine ingredients up to the vinegar, refrigerate
Dollop bleu cheese mixture across the white tips of the
endive leaves.
Salt and cracked pepper to taste
Tiramisu simplified
Chill 4-24 hours prior to serving
1/2 cup sugar
1/3 cup water
2/3 cup hot strong coffee
2
tablespoons Amaretto
2
tablespoons hazelnut liqueur
16
ounces mascarpone cheese, softened
1/3 cup sugar
1
teaspoon vanilla
1
1/2 cups whipping cream
9
ounces ladyfingers
1
tablespoon unsweetened cocoa powder
fresh raspberry (to garnish)
chocolate-covered coffee beans, crushed, to garnish
1. For syrup: In a small saucepan, combine the 1/2 cup sugar
and the water bring to boiling, stirring to dissolve sugar. Remove from heat;
cool. Stir in coffee, amaretto, and hazelnut liqueur.
2. For filling: In a medium bowl, stir together mascarpone
cheese, the 1/3 cup sugar and vanilla. In a chilled, medium, mixing bowl, beat
whipping cream with chilled beaters of an electric mixer on medium speed until
soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into espresso beans.the
mascarpone mixture to lighten. Fold in remaining whipped cream.
3.
To assemble: Arrange half of the ladyfinger in a 2-quart,
square baking dish. Brush with half the syrup. Spread with half of the filling.
Arrange the remaining ladyfingers on top of layers in pan. Brush with the
remaining syrup. Spread with the remaining filling. Sprinkle with the cocoa
powder. cover and chill for 4 to 24 hours before serving. Garnish each serving
with raspberries and chocolate-covered
Olives, store bought. The store and the shopping experience
of choice is up to you!
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