[Sca-cooks] Fish at feasts

[Phil Troy / G. Tacitus Adamantius]

On Nov 21, 2008, at 9:04 PM, Stefan li Rous wrote:

> Malkin mentioned:
>
> <<< Sir Sig makes boulabas pretty much every Candlemas.  >>>
>
> What are "boulabas"? A web search only finds it used as a person's  
> name.

Try searching under Bouillabaisse. It's a Southern French soup/stew  
generally made with several kinds of fin fish and shellfish, with  
wine, tomato, garlic, aromatic vegetables like leek, celery, carrot  
and onion, saffron, fennel, Pastis Ricard or Pernod liqueur, orange  
peel, and other flavorings. It rocks.

I used to work with a Provencale chef who swore his secret was a  
spoonful of orange marmalade dissolved in the soup. It's not something  
you'd expect to be there, but it's great, and, without it, it's not  
quite the same...

It's definitely one of those things where, perfume-wise, the whole is  
greater than the sum of its parts.

Adamantius