There really isn't one, basically you can summarize the ingredients on the board and see what we used. It is a one pan dish. What you need to know is that the onions have to rendered as do the cucumbers. A quick sauteed accomplishes this, all that remains is for the additional ingredients to be place in the pan. Once this is completed you place the seasoned fish (S&P), liberally add olive oil and place in a 350^F oven for 30+/- minutes.
Cilantro vice chervil and a mix of sliced red/yellow cherry tomatoes vice the regular tomatoes and a thinly sliced red, yellow, or organge sweet bell pepper in the mix?
Richard
__________________
“Sometimes the Bible in the hand of one man is worse than a whisky bottle in the hand of (another)… There are just some kind of men who – who’re so busy worrying about the next world they’ve never learned to live in this one, and you can look down the street and see the results.” - To Kill A Mockingbird (Atticus Finch)
“Almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so.” - Robert Heinlein
Finished cooking time 32minutes +/-, I am in the process of filleting the fish. What this group of photos examples is a perfectly cook 5lb red Lane. No meat sticks to the bone, and the bone is easily extracted from the fish in one piece.
The last photo confirms that the cooking time was spot on as the flesh of the fish flakes.
I started this post at 16:02 and finished the post at 17:34; do the math; that includes table time.
See all that juice in slide 5, well tomorrow I will make a Bouillabaisse Tomorrow.
Bouillabaisse (French pronunciation: [bujabɛs]; Occitan: bolhabaissa [ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.
Excellent Chef Penn,you are definitely the man..........
Big Teddy
__________________ I believe that SF is a 'calling' - not too different from the calling missionaries I know received. I knew instantly that it was for me, and that I would do all I could to achieve it. Most others I know in SF experienced something similar. If, as you say, you HAVE searched and read, and you do not KNOW if this is the path for you --- it is not.... Zonie Diver
SF is a calling and it requires commitment and dedication that the uninitiated will never understand...... Jack Moroney
Linear Mode
