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+--- Thread: bouillabaisse (/thread-720.html)
- fangi - 08-13-2002
This week i'm busting out the stock pot, grabbing last weeks NYTimes receipe for bouillabaisse a la marseille, and going to the farmer's market for 3lbs of fish heads and other goodies. This receipe is more like a stew than a soup. It's kinda like the fish version of meat and potatoes. (i can reproduce it if that's necessary.)
I'm not sure exactly what kind of fish i'll include...it really depends on what's hardy, fresh, and available at the market tomorrow.
The inevitable question: "What in God's name do i serve with this?" i prefer red to white for this dish...i just think it will jibe better, not that i'm partial to it necessarily. i guess i could find some carignan or something from the languedoc. I suppose that's rustic enough to go with the dish, but i'd love you hear all of your delicious suggestions.
Perhaps a nice CDR? Or something southern italian? Something with a little spice...
Looking forward to hearing from you all.
thx,
brett
- Innkeeper - 08-13-2002
Cotes Du Provence Rouge. If you can't find it, try a Gigondas. Failing that you want a grenache based wine. Ask your retailer for a French or Spanish wine so based. Failing that go to the land of Oz.
- fangi - 08-13-2002
Done! i'm getting 2000 domaine sorin cotes de provence les terres rouge $9.00
thx, ik!