As I plan my Integrale recipe, I want to share with you a wonderful post by Cooking in Sens. I know there is no recipe here to enjoy, but I just appreciate the photography and the writing. I just had to share it!
Originally posted on Cooking in Sens:
L’Ambiance des Halles is my fishmonger. In addition to selling fresh fish and seafood, they have a shellfish bar, small restaurant and seafood platters for take away. Difficult to please when it comes to fish, I usually don’t bother with the prepared food on offer, preferring to handle the preparation myself, which is wise.
However today, in honor of the Ascension holiday, L’Ambiance was preparing Bouillabaisse for take away and I thought, what the heck, I’m bored with doing “freezer”, so I ordered two portions for Jade and myself, but the owner refused payment. So nice. I had fallen off the wagon anyway by buying and freezing two beautiful pork carbonades/grillades for a future barbecue. I’m not made of iron.
The bouillabaisse fish broth packaged separately from the fish pieces, was made with vive (weever), congre (eel), chapon (scorpionfish), grondin (gurnet), rougets barbet (mullet); very thick and rich…
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