JULIA CHILD'S BOUILLABAISSE WITH ROUILLE 1. Fish stock is
made with fish heads, bones, trimmings and shrimp shells, as
well as water, tomatoes, saffron and other ingredients. 2. In many
classical versions, bouillabaisse is served over thick slices of
French bread. Here, a piece of rustic toasted bread is served on
the side with rouille. 3. Rouille, a paste served with bouillabaisse,
is made with bell pepper, chile pepper, lemon juice, garlic,
breadcrumbs, parsley, salt and olive oil. 4. The classical dish
includes onions, tomatoes, olive oil, garlic, saffron and fresh herbs.
5. The dish features a variety of seafood, including shrimp, wild
cod, halibut, mussels and clams, added one at a time to the
boiling broth.
classical
MODERN BOUILLABAISSE 1. The modern version’s broth contains
all of the classic flavors, but is clear like a consommé instead
of cloudy. The agar syneresis method is used to achieve such
clarity. 2. Squid ink brioche “Melbas” are served instead of the
traditional French bread. 3. The modern rouille, dotted on top of
proteins and vegetables, is made with piquillo peppers, garlic,
potato, egg yolk, Dijon mustard, lemon, salt, cayenne pepper
and oil, and is passed through a chinois. 4. Tomatoes, fennel and
potatoes—used in many classical bouillabaisses—are featured
here in addition to sea beans, which add crunch and salinity.
5. The modern version includes a range of fresh seafood, from
squid to monkfish and from lobster to mussels.
modern
