Category: shellfish

30th July 2020

Bouillabaisse Back to Basics — a modern version of a recipe by Jean-Baptiste Reboul

Jean-Baptiste Reboul wrote “la cuisinière provençale” in 1897 and it is still a standard-bearer. I recently bought fish at Port la Nouvelle with the aim of making a Bouillabaisse.

This fish soup with chunks of fish has become a famous Marseille dish of broth, lots of fish and sea food, served with a garlicky and peppery rouille and even some grated cheese.

Main dish shellfish

29th August 2018

Pyrenees crawfish

Crawfish are a rare delicacy in France, especially as they are far less abundant than several decades ago when the red legs and white legs still populated many streams and lakes. But they are for sale, or can be caught, here in the season in the Pyrenees.