“Bouillabaisse” (French Fish Soup ) – [pronounced as “boul-ya-best”]
[S$42 a dish for 2 pax in local French restaurant]
Ingredients:
1. Local Seafood (not expensive type, preferred without tiny bones) :
◇ Big Fish head, fish body bones,
◇ Whoe medium fishes (整只)
◇ Mussels (淡菜), &/or Clams (蛤)
◇ Scallops (干贝),
◇ Prawns,
◇ (Optional): lobster (龙虾), crab (螃蟹), abalone (鲍鱼), squid (乌贼), sea cucumber (海参)…
注意: 鱼头等硬肉鱼先煮20分钟后, 才放肉软的整只小鱼, 最后10分钟放入快熟的贝类, 虾。
2. Herbs:
◇ Garlics
◇ Onions
◇ Saffron* (藏红花) – if pregnant lady then replaced by Tumeric powder (黄姜咖喱粉),
◇ Parsley (芫茜) & / or Thyme
◇ Fresh tomatoes
◇ Tomatoes paste (to thicken the soup)
3. Olive oil, Salt
4. Croutons (Baguette 切片 烘脆)
Cooking Duration: 45 mins
Learn from Julia Child, the best american French Chef (Times “Woman of the Year” for revolutionalised American kitchen after WW2)
Local Fish Selection:
