Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.

 
                        

Weekend Comfort Gourmet

Bouillabaisse 1

Ah! What bliss the last three days have been! A fabulous eat-acation at home, a journey through fresh, classic and new, much holding hands and walking around the beckoningly empty city in gorgeous weather are we were fortunate to have.. All in all, I couldn't have asked for a better summertime weekend!

We decided to spend the three day weekend at home, together, as that simple pleasure has not been much of a norm lately for us. And, as always, with us, once the location was decided, our minds turned to food.. :)

Bouillabaisse 2

A leisurely walk through Chelsea Market on Saturday, had us feasting on fresh oysters that tasted of the sea at the Lobster Place and bringing back more fruits de mer to delight over many subsequent meals. We picked up monk fish, gorgeous dorade (sea bream), mussels, bay scallops and sea scallops.

Over the next two days we devoured them as Lemongrass Poached Dorade with Lavender Cream Sauce (made by Mr. FSK), Provencal Bouillabaisse and simple Seared Scallops with Squid Ink Pasta and Truffled Pesto.

The dorade dish made by hub was inspired by Amelia's recipe from here with the lavender that lovely Barbara sent me.

Poached Dorade with Lavender Cream sauce

The bouillabaisse was something that I love and have always wanted to make but had not attempted before because it is .. well.. tedious. The leisure of the weekend inspired me and, yes, it does take a while but was indeed fabulously flavorful. My recipe is an adaptation of the Provencal version, slightly simplified in method and ingredients. I have shared my recipe here.

I also made the fruit desert (recipe is posted here) below over the weekend and it made a lovely end to many a meal. I'll share the recipe for that in another post soon. I hope you all had a fabulous weekend and Happy Week ahead! :)

Peach Buckle



Bouillabaisse

2/3 lb monk fish, cubed
1/4 lb bay scallops
1/2 lb mussels
3 medium ripe tomatoes, peeled and de-seeded
1 medium onion, diced
3 cloves of garlic, minced
2 stalks celery, finely sliced
zest of 1 lemon
2 tsp fennel seeds
1/4 tsp saffron soaked in 2 T hot water
1/2 tsp saffron soaked in 1/4 cup warm dry white wine
2-1/2 cups fish/lobster stock ( I used lobster bouillon)
2 T + 1/3 cup olive oil
3-4 stalks of summer savory
2 stalks rosemary
2 T parsley, minced for garnish
Salt and pepper as needed

Combine salt, 1 clove garlic (minced),2 T olive oil and saffron in water with the water and marinate the monk fish and scallops in it for about an hour in the fridge.

Meanwhile, in a large pot, heat up the 1/3 cup of oil. Saute onions, garlic and celery for 10 minutes until soft. Add the tomatoes, stock and fennel. Tie the summer savory and rosemary with a string and toss into the broth. Bring the mixture to a boil and simmer covered on low for 45 minutes to an hour.

Remove pan from heat and strain the mixture. From the strained vegetables, pick out the tomato-y pieced and pulse into a puree. You may get some of the celery and onion, it's ok! Bring the broth back to a rolling boil and stir in the tomato puree. If you are using any oily fish like mahi-mahi, add that first and cook. Then add the firm fleshed fish.

I had only monk fish, which is firm fleshed, so I started with it. Cook the fish for a few minutes until almost done. Then add the scallops and cook another two minutes. Finally.Add mussels and cook another a couple of minutes.

You can either strain out the fish, divide among bowls and then add the broth over or just ladle out the broth assuming you are going to be equitable with the seafood! :) Sprinkle fresh parsley over the bouillabaisse and serve with fresh bread and rouille (recipe below).


Saffron-Garlic Mayonnaise (Rouille)

3 T crusty bread
1/4 cup fish broth
1 egg yolk
1/2 cup olive oil
1/4 tsp chili flakes
pinch of saffron threads
1 clove of garlic, minced
salt and pepper as needed

soak the bread in fish broth till it completely soaks up all the liquid. Squeeze the bread to press out excess liquid. Process the broth soaked bread, yolk, chili flakes, pepper, salt, saffron to a smooth mixture. Slowly pour in the olive oil while the blender is still on until it emulsifies. Pour into bowl and serve with sliced bread.


23 comments:

  1. Awesome pictures as usual....but that dessert is not getting out of my mind so do post it soon :)

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  2. You know, I'd heard of Bouillabaisse before, but I don't think I've ever really realized what it is. Or tasted it for that matter. And now I really want to! Those pictures are making me hungry and a moment ago I was stuffed silly from dinner!

    I know there's plenty of sea food here (Phuket is an island after all). I'll have to check the market for the rest of those ingredients next outing. Thanks for the inspiration!

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  3. I'm loving the idea of a eat-acation. What a fabulous way to make the weekend a pleasure.

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  4. Everything looks fabulous! Great eating!

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  5. OMG, that looks divine! That really was a gourmet meal at home. I wanna have such dinners at home myself.

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  6. I love the mayonnaise recipe. Do you think, you have to use a fish broth?

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  7. Joy: Not you don't. In this case, I used it because it went with the dish. I would recommend some kind of stock for better flavor

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  8. Eat-acation??? I love it! But now all I need is you here to cook for us! This all looks FABULOUS! Asha, amazing bouillabaisse! I must make this!

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  9. Fantastic! That bouillabaisse alone would have been enough to make me a very happy gal. :) What a wonderful way to spend a long weekend.

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  10. asha this bouillabaisse looks divine - i'm with jamie we need to get together so you can cook this for us! ;o)

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  11. Fab gourmet weekend u had and lovely mouth watering clicks !!

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  12. I work a lot, so between M - F, I hardly see Mr. RGBistro. :( So, I know what you mean. :) We took a staycation ourselves this weekend and mostly holed up at the house. Got a few things done, but mostly enjoyed spending time together.

    These pictures are such beautiful showcases of your weekend! I'm sad we're not neighbors; I might knock on the door and ask for leftovers. ;-)

    [K]

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  13. Looks wonderful! I might borrow the term eat-acation from you!

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  14. This food all looks incredible. I saw one of the photos you posted on Twitter yesterday and I couldnt wait to see it in full post mode, looks so delicious I could eat it off my screen. And kudos to spending a day at home eating; what could be better? :)

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  15. That all looks like awesome Food Asha and gorgeous photos as always! Sounds like You had à great weekend too! The weather here has turned completely and it really seems to be the end of summer...

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  16. You are amazing! This Bouillabaisse sounds very interesting and delicious!

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  17. Love this recipe! One of these days I should get the courage to actually making it.

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  18. Oh, it looks so good! I'm seriously hungry now! xx

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  19. Sigh! You have spirited me to Provence and balmy September evenings in Marseilles. Apparently the French it's not proper bouillabaisse unless you eat it in Marseilles which seems rather unfair to me! I've only had it once in St Remy de Provence which is 40 miles or so inland so I'm not sure if that counts.

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  20. As always, beautiful...absolutely beautiful!

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