Seafood bouillabaisse is a classic french stew. Chef Kary Goolsby prepares ours in a white wine, saffron and beer-based broth. A slow simmer with garlic, tomato and onions. Adding in mussels, clams, shrimp, fish – whatever is fresh that day (like these guys below). Topped off with beurre monte aka magic butter. And of course some good hearty bread to sop up the broth – the best part of course.
As when making almost any french recipe, how can Julia Child not come to mind at some point…August 15th would have been her 99th birthday! Found this youtube clip of ‘Our Lady of the Ladle’ making what else? Seafood bouillabaisse. Using not one but two GIANT knives to hack away the fish heads for a solid 20 seconds. Ah the good old days of public television.
And of course the perfect pairing with our delicious stew is the Captain Lawrence Smoke Porter. Even Julia would agree, after all contrary to belief she was big beer drinker – mainly Sam Adams as she was a New Englander, which kinda makes sense.
See you upstate!