Saturday, February 2, 2008

Quick Bouillabaisse & Chardonnay

After watching a very old episode of Julia Child’s old TV show, The French Chef, we had a craving for a simple bouillabaisse. Thus, our Bouillabaisse for Two Recipe.

  • About 3 cups fish stock, clam juice, or whatever’s on hand (we had some frozen shrimp-shell stock) in a saucepan
  • Separately, sauté a leek, some sliced onions, and crushed garlic in olive oil (we used fennel oil) until soft
  • Add some kind of sliced tomatoes (we used grape tomatoes, cut in half lengthwise) and simmer until the tomatoes just begin to soften
  • Add vegetables to stock pan, and add a half cup of white wine
  • Season with saffron, thyme, white pepper, and salt
  • Let this simmer for 15-20 minutes to blend the flavors
  • About 5 minutes before serving, add fish or shellfish (we used a few shrimp, and a couple of small Dover Sole filets)
  • Serve in large bowls, accompanied by warmed buttered bread

Domaine Talmard Macon-Chardonnay 2006 – France
The nose starts off almost like a Sauvignon Blanc – crisp apples and grassiness. The tastes come on wonderfully with green apples, some buttery oak, and a hit of citrus/grapefruit on the mid palate. It has a nice, “unusual” lingering finish for a cheap white wine. We tend to like cheap French whites more than cheap French reds. The label gives a nod to Americans (actually listing Chardonnay as the grape, rather than having to know that most Macons are Chards), and the taste is another of those 50/50 French/American styles. Yes. $10