Bouillabaisse du Pauvres is a variation of the Provencal classic. This plant-based version is delicious in every way imaginable, and it retains the soul of the traditional preparation.
Love bouillabaisse! My dear friend Barb used to make fantastic ones and the yummiest potage parmentier. I think you two would get along. The way you understand veggies and how to prepare them never ceases to amaze me.
My family and I did have bouillabaisse in Marseilles a few years ago. It was a windy day in late December. The restaurant was ridiculously expensive (a ripoff, really) and the vibe from the staff was...disdainful? The bouillabaisse was good, but what we really loved was the rouille. It bums me out to think that the fish probably came from afar. I really like the sound of your veg take. In the mean time, I think I will whip up a batch of your rouille, as I have some farmers' market asparagus waiting to be roasted or grilled. Thanks for the inspiration.
Yep, it's very touristy, and with that comes high prices and subpar products. I'm glad you enjoyed the rouille - it is such an excellent condiment for all kinds of things...and simple to make!
Love bouillabaisse! My dear friend Barb used to make fantastic ones and the yummiest potage parmentier. I think you two would get along. The way you understand veggies and how to prepare them never ceases to amaze me.
Thanks, Stygi...Aww, I'm blushing now - thanks for the ego boost!
My family and I did have bouillabaisse in Marseilles a few years ago. It was a windy day in late December. The restaurant was ridiculously expensive (a ripoff, really) and the vibe from the staff was...disdainful? The bouillabaisse was good, but what we really loved was the rouille. It bums me out to think that the fish probably came from afar. I really like the sound of your veg take. In the mean time, I think I will whip up a batch of your rouille, as I have some farmers' market asparagus waiting to be roasted or grilled. Thanks for the inspiration.
Yep, it's very touristy, and with that comes high prices and subpar products. I'm glad you enjoyed the rouille - it is such an excellent condiment for all kinds of things...and simple to make!
Super inspiring, Jack. I have never heard about a "plant-based bouillabaisse." I will give it a try for sure.
Thanks, Fernanda - I'm thrilled you enjoyed this variation. I shall look forward to hearing how it goes for you...
Another great one. Thanks Jack!
Thank you, Michael - I'm thrilled you enjoyed this piece...please feel to share!
I always do on notes, and my Facebook groups.
Really fascinating, thanks Jack
Thanks, Mark - I'm happy you enjoyed it!