Although it may seem like a complicated restaurant dish, bouillabaisse has simple origins in the French seaport city of Marseille, where there is an abundance of freshly caught seafood (and an aversion to waste). Julia Child defined it as a “fisherman’s soup, made from the day’s catch,” or from its leftovers. What it actually consists of depends on whom you ask. A pot will typically have at least four types of fish (some insist on no fewer than seven) and a roster of regional ingredients, notably fennel, garlic, saffron, tomatoes, orange zest, and olive oil. Purists would insist on using fish only from the local (Marseille) waters and absolutely no shellfish, while others take a more liberal approach, improvising here and there but basically sticking to the same formula. Most everyone agrees on the required accompaniments: rouille and croutons made from a crusty baguette. The process for making the stock, which is similar to a classic fish fumet (page 55) but with Mediterranean flavors, takes little time; since it gives the finished dish its rich flavor, don’t skimp on this step. Rouille is a variation of mayonnaise (page 95), with spices, garlic, and fish stock for added flavors as well as bread for a rustic texture. It has a tawny color from the addition of saffron (hence its name, which means “rust” in French).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.