With the first hints of cooler summer evenings, I start to yearn for rich hearty soups that are a meal unto themselves. Which brings me to bouillabaisse, a classic recipe that hails from the fishing docks of Marseille. The list of ingredients that go into this dish is hotly debated among aficionados, but the real key is to select the freshest of seafood that’s available. The classic Provençal version calls for at least 3 different Mediterranean fishes, shellfish and Langostine (Mediterranean lobster) all cooked in careful order in a vegetable and saffron flavored broth. Once all the fish are cooked, the broth is served in a bowl with toasted baguette and rouille (a saffron and pepper aioli). The seafood itself is served separately after the broth….. an elegant and delicious meal, especially for a large dinner party.
Now you’re probably wondering how I got this still photograph the boiling water and a little hints of moving steam. This is a new spin on an old animation format (.gif) that has recently become popularized as a Cinemagraph. They’ve been a big hit in the fashion world, and I think it’s going to be the next fun thing for food photography. Here’s a link to our behind-the-scenes look at how this was created.
And here are the ingredients that went into this beautiful bowl of bouillabaisse.
I tasted this dish for the first time in Watusi, a cool cocktail lounge on Ossington Street. I was fascinated by the name, as I had no idea what umeboshi was. When I tasted the dish all I knew was that umeboshi was delicious!
When I got home that night a quick Google search revealed that umeboshi are a Japanese pickled plum, commonly used to flavor or accompany Rice. The next time I was in T. & T. Supermarket (my favorite place for shopping Asian foods) I had a look in the Japanese section and found that they in fact carried umeboshi. They are a small, bright red plum (actually closer to an apricot) and they are sold either whole, in a plastic container, or in a tube as paste. I chose the whole ones since they looked prettier. They have a sort of sour and salty taste. Chopped up and lightly sautéed in butter with the shrimps they create a unique flavor that really enhances the seafood. I’ve done this same preparation with scallops as well and it’s delicious.
Linsey suggested that we marry the shrimps with a delicately seasoned rice, since that’s the traditional Japanese way of using the umeboshi. This can be served as an appetizer, a tapas item or a main course. I personally like to serve these shrimp in the shell, since the peeling of them involves a lot of finger licking! However if you’re serving this to more decorous guests you may want to peel the shrimps first, as we’ve done here (or buy the “zipper back” ones that have been cut and veined before freezing). Just be sure not to overcook the shrimp; sauté them until they just turn pink and the flesh firms up. Any longer and they become chewy and lose their flavor.