The new year is a great time to learn new skills in the kitchen.
I have shown you how to make a simple Primed Omelette, to prepare Primed Eggs Benedictine and also our most popular recipe ever, Primed Carbonara Squash (no pasta please).
Below is the main course component of our 3-course menu with the Appetizer of Smoked Salmon, Pan-fried Duck Liver, Beetroot Compote posted yesterday and a delightfully Primed Fruit Tartare with Pineapple Mint Broth for tomorrow.
Continue reading Duck Leg Confit, Squash rice, Mushrooms a la Bordelaise
“La Bouillabaisse” is a traditional French dish from the city of Marseille. It is a star recipe that people travel to from all over the world to enjoy.
This special dish is traditionally from the fishermen of the port of Marseille who used to make a boiled broth made of little rock fish that restaurants and other people didn’t want to buy because they were small and not well known.
So, the fishermen decided to cook these little rock fish adding some vegetables including garlic and fennel, the main ingredient of the recipe (good thing we can find fennel here in the Philippines!).
La bouillabaisse is a family dish. Warm and hearty; it’s a primed dish.
First, we will make the soup/broth. The broth is made by cooking the fish and vegetables – very tasty and very rich in flavors.
We don’t have the traditional French rock fish from the Mediterranean Sea (rascasse, loup Murène and girelle) for bouillabaisse here in Manila, but we have other fish which are very tasty as well (lapu lapu, red mullet, tursilyo, maya maya etc.).
Continue reading Beautiful Soup: Fish and Seafood Dish ! “Primed Bouillabaisse “