Cycle 14 – Item 126

11 (Thu) May 2023

Spaghetti Bouillabaisse

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Julia Child’s Mastering the Art of French Cooking includes a recipe for soupe de poisson (strained fish soup), essentially a bouillabaisse made with bits and pieces of seafood trimmings, which are tossed out at the end, leaving only the broth, where pasta is then cooked.

I made a bouillabaisse – improvised, not really Julia’s recipe – with premium seafood, including whole cod + shrimp + squid + clams, which I didn’t toss out.  Inspired by the soupe de poisson recipe, I added spaghetti but kept the noodles intact rather than breaking them.

It was very good.

(See also MASTERING THE ART OF FRENCH COOKING)

(See also GLOBAL FOOD GLOSSARY)