Since we live in one of the great ocean fishing areas of the country, the temptation to eat the freshest seafood imaginable is an almost daily event. The fishing boats go out early from Montauk and their catch is in our fish markets later that morning. The waters abound in striped and black seabass, flounder, jumbo porgies, fluke, cod, monkfish, swordfish and bluefish. This past weekend, local monkfish, the white dense fish with a taste vaguely similar to lobster, was to be had for $9.99 lb. I call that price irresistible. And it immediately brought to mind a great Bouillabaise I once enjoyed in Provence, north of Marseilles. Bouillabaisse can be incredibly complicated to make: First of all, you need a great stock as a base for your creation. No self-respecting cook would dare serve the dish without a “Rouille”, that overwhelmingly garlic-y saffron tinged sauce. essential to the dish. And then there’s the fish itself. Any self-respecting Provencale cook could find the requisite fish—rascasse, rouget, congre and lotte. The only one readily available is the lotte which is monkfish in French. Still I was determined to use the underpinnings of the dish to make a Bouillabaisse. But I wanted one that would not restrict me to the kitchen for the bulk of the day. To the rescue came none other than The French Chef herself: Julia Child.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
14 hours ago