Julia Child’s Bouillabaisse Recipe

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I’m caught up in Julia Child fever {so much so that I’ve started a new blog – visit Dinner with Julia and follow me as I dive into Julia’s recipes}; the movie Julie & Julia is opening this weekend and I’m not ashamed to say that I will be standing in line for a ticket. I’ve read that Meryl Streep has captured the best of what we love about Julia, from her warbly, exuberant voice to her healthy physical lust for her husband.

Thinking about my Julia Child moment had me plucking my copy of Mastering the Art of French Cooking off the shelf for a little sit-down time. I wanted to make a recipe from the book, but I had trouble conjuring that spark of hunger that usually makes me rush to the kitchen to cook.

Is it because some of the recipes in Mastering are stuck in a bit of a time warp?

Browsing through the book, I see recipes that speak to another time, a time before crème fraîche became a staple in the grocery store and we knew not to cook a piece of pork to within an inch of its life: cold chicken aspic decorated with slivers of canned pimiento, veal Prince Orloff and crepes filled with boiled, canned pineapple.  In my mind I draw a caricature of the 1960′s American housewife that Julia was writing for – a perfectly coiffed woman about to throw a dinner party in her sprawling suburban ranch house, wearing a bullet bra, Jackie O skirt suit and smoking a long cigarette, like a character from the television show Mad Men.

But in between the thick, cream-colored pages of Julia’s tome are a multitude of other classic recipes and techniques that will never go out of style or fail to please – her precise directions for making homemade mayonnaise, perfect rolled omelets and puffy souffles are what make Mastering the Art of French Cooking stand alone on the cookbook shelf.

I chose to make the bouillabaisse (page 52) the other day, along with a rouille sauce to smear on crusty toasted bread.

Bouillabaisse is a Provençal fish soup, and Julia stresses the importance of keeping it simple; the broth is fortified with lots of seafood shells and trimmings (available for less than a dollar a pound at your fish counter) and flavored with the typical flavors of the region: garlic, saffron, olive oil and tomatoes.

The soup was outstanding and I like how it had something for everyone at my table (picky children among them)  – delicious broth, different kinds of fish and seafood, and a big hunk of bread to soak up every drop in the bowl.

The simplicity and authentic taste of this recipe is what Julia Child is all about to me. It also defines how I love to cook.

Julia says it best:

This is the kind of food I had fallen in love with: not trendy, souped-up fantasies, just something very good to eat….the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, “Food that tastes of what it is”. (from My Life in France)

Here’s to you, Julia!

Julia Child’s Bouillabaisse Recipe

Serving Size: Serves a table of 6

Serve the bouillabaisse with toasted bread and rouille on the side.

Ingredients

1/2 cup olive oil

1 cup each chopped onion and leek

4 cloves mashed garlic

2 or 3 large, ripe tomatoes

2 1/2 quarts water

Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)

1/2 teaspoon saffron

1 tablespoon sea salt

3 - 4 pounds fish heads, bones, trimmings, shrimp shells

1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams

Toasted rustic bread

For the Rouille:

1 roasted and peeled red bell pepper

1 roasted hot red chile pepper or ground cayenne pepper to taste

1 tablespoon fresh lemon juice

1 small peeled garlic clove

1/4 cup fresh bread crumbs or finely chopped almonds

1/4 cup fresh parsley leaves

Fine sea salt, about 1/2 teaspoon or to taste

1/3 cup extra-virgin olive oil

Instructions

    For the soup:
  1. Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
  2. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
  3. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed.
  4. For the Rouille:
  5. Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
http://familystylefood.com/2009/08/julia-childs-bouillabaisse-recipe/

Trout Roasted in Salt

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I recently read Bottomfeeder by Taras Grescoe, and it kind of rocked my seafood-lovin’ world. Grescoe writes in an entertaining, slightly curmudgeonly style, and what he presents very convincingly is that the end of the world is coming – our oceanic world stocked with a diverse abundance of fish and seafood, that is.

He reports that because over the past fifty years or so the premium, top of the chain predator fish like tuna, cod and swordfish have been fished out of existence, the world’s oceans will have nothing left to offer us but bottomfeeders and plenty of algae. That could means lots of jellyfish on the menu by the year 2025. Jellyfish fingers anyone?

How depressing! Just think that if more sustainable fishing practices are not put in place soon, our children’s children will never know the pleasure of eating fresh, wild seafood.

Mark Bittman wrote about the sad state of seafood in the New York Times the other day, too. Besides the fact that some people are of the opinion that Bittman might be verging on going vegan, I think it shows that the situation has reached a tipping point, and attention must be paid.

If you head over to the Monterey Bay Aquarium’s Seafood Watch website, you can print out a cute and handy pocket guide to help in the search for sustainable seafood. And now there’s a new guide for sushi, too!

Farm raised trout is one of the best, sustainable choices out there. Roasting the whole fish in a bed of salt couldn’t be easier, and because the salt helps the fish retain moisture as it cooks, the flesh remains tender and juicy. And no, it’s doesn’t taste at all salty.

Trout Roasted in Salt, Italian Fisherman Style

4 servings

4 whole trout, about 1 pound each
2 tablespoons extra-virgin olive oil
2 crushed garlic cloves
1 lemon, thinly sliced
4 sprigs each fresh basil, thyme or rosemary or a combination
Fresh ground black pepper
2 (3-pound) boxes kosher salt

•    Arrange rack in center of oven and heat to 400 degrees.
•    Pour the contents of one box of salt in a roasting pan large enough to hold the fish side by side. Pour the other box of salt into an ovenproof pan or baking dish. Put both pans in the oven to heat for 20 minutes.
•    In a small bowl, stir together the garlic and olive oil. Open trout like a book and drizzle the oil over the flesh, using your fingers to distribute it evenly. Arrange 2 lemon slices on one half of each trout and sprinkle with pepper; scatter with the herb sprigs and close.
•    Nestle the trout into the hot salt in the roasting pan and pour the remaining pan of salt over to cover, patting it down gently.
•    Roast 20 minutes; remove from the oven and let rest 5 minutes before scooping off the top layer of salt. Carefully lift the fish out of the pan with a spatula and transfer to a serving platter.
•    To serve, present each trout whole, or use a spatula to gently lift each fillet away from the skin, discarding the backbone.

Crunchy Shrimp with Ginger Orange Sauce

photo from myrecipes.com

I know, I have been MIA for a while.

Briefly, I give the following as explanation:

1. My camera got lost.
2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
3. My camera got lost.
4. We’re piling everyone into the car for a road trip to Florida tomorrow.
5. Woo-hoo!

I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
Enjoy, and I’ll check in again soon.

Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce

For Ginger Orange Sauce:
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 – 2 tablespoons canola oil
2 cups trimmed watercress

1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)

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