71. France: Provence: Bouillabaisse

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The Provence, holiday paradise! The coast or Côte d’ Azur is a major celebrity hotspot in summer,  and the country side is an inspiration to many many artists!

Things you didn’t know about the South of France

  • There is still bullfighting in the South of France, but they don’t hurt or kill the bull. The only ones who are at risk are the bullfighters.
  • Although most inhabitants speak French, Provencal is the traditional language of this Mediterranean region. It is similar to Catalan or Spanish.
  • The beautiful Provencal countryside inspired the French artist Paul Cezanne (1839 to 1906) who was a native of Aix-en-Provence. His work includes landscapes, portraits and still lifes, which earned him the title “The Master of Aix.”
  • The big story of recent years is how pétanque – a game that dates back over three millennia – suddenly got swank and boules became cool. In May 2010, after the Chanel Cruise show in Saint Tropez, Karl Lagerfeld hosted a starry pétanque tournament for Vanessa Paradis and Diane Kruger and other beautiful people and a friendly boules tournament has since become a traditional annual fixture at the Paris spring / summer men’s shows.

Bouillabaisse is traditionally from the Provence region. Specifically from Marseille, but nowadays every city or village has it’s own version. My mom claims this the best dish yet, and I totally agree. I think the secret lies in the fact that I made my own fish stock I made really big pan to store some in the freezer. So I will put that recipe on the blog as well later this week under the category Other Recipes.

bouillabaisse

Ingredients: 2 small leeks (white part chopped), 4 garlic cloves, 1 medium sized onion (chopped), 5 tbsp olive oil, 250 gram tomatoes (peeled and chopped), pinch of saffron, 1,8 kg of firm white fish filets, 900 gr of clams (vongole) cleaned, 900 gr of mussels cleaned, 1/2 cup of white wine, salt and pepper to taste, 1/2 cup of seafood stock.

In a large pan, heat olive oil (medium heat) and saute the minced garlic, leek and onion. Pour in tomatoes, wine  and saffron. Add clean clams and mussels. Cook covered until the shellfish is opened this wil take around 5-7 minutes. Add  the the fish and fish stock. Adjust the seasoning. And ready to serve!

Obviously this song doesn’t represent the real South of France, but hey it’s catchy and I like it!

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One thought on “71. France: Provence: Bouillabaisse

    Sophie said:
    November 13, 2015 at 7:58 am

    Hi Margot, heb er nu al zin. Bouillabaisse mmmmh

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