So we marked the occasion by learning how to make a traditional French bouillabaisse.
Fan-Freak’n-tastic!
These are a few 'before' shots...
Here we have a 'during' shot (check out the 'extra virgin' floating around on the surface)
… and here are a couple of ‘after’ shots.
The stew is served by placing a ‘round’ of Sourdough French stick in the bottom of the bowl. Arrange a few chunks of fish flesh, add a dollop of garlic/ tomato/ mayonnaise (hand made), and ladle in the broth.
Eat with a chunk of oven warmed French stick.
Fan-Freak’n-tastic!
These are a few 'before' shots...
Here we have a 'during' shot (check out the 'extra virgin' floating around on the surface)
… and here are a couple of ‘after’ shots.
The stew is served by placing a ‘round’ of Sourdough French stick in the bottom of the bowl. Arrange a few chunks of fish flesh, add a dollop of garlic/ tomato/ mayonnaise (hand made), and ladle in the broth.
Eat with a chunk of oven warmed French stick.
mmmmmm, mouth is watering. loove fish. have never made a "boulee" though.
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