This guy is an amazing Chef. His place is one of my favorite places to eat. Awesome food, service, price and he don't skimp.
This dish looks good. Thanks Chris.
This guy is an amazing Chef. His place is one of my favorite places to eat. Awesome food, service, price and he don't skimp.
This dish looks good. Thanks Chris.
If you haven't been to Lagniappes... then go! Chris works really hard to put out some great Louisiana inspired food.
I've never seen a bouillebaisse with that type of broth, I wonder how the chef made it
Awesome article. I love these monthly posts Christa, especially when you include local sources for the ingredients (I've sang Steve Lee's praises before).
I'd be interrested to hear how he suggests making a fish stock from scratch. Heads? Bones?
Wow, will this always be on the menu? I love this place as well. Chris is a great person who brings a lot to Allen.
Which --- one (1) --- ingredient --- came from, or was from the local scene (?) --- for this example of using local products.
Was the first paragraph a joke, a test of attention or what.
Wait,----- I get it---- the water, how clever.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to lower (heat)). Bouillabaisse is a fish stock containing different kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); small crabs (fr: etrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are boiled together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served
Thank you for that, Viking. I'm glad to see that your cut and paste skills are up to snuff. It explains the proper use of grammar, punctuation and syntax in your comment.
Let's remember that this recipe is for a Louisiana version of the dish, a recipe that has been offered to us by a local chef.
In response to your first comment, regular readers know that it is Sunday Suppers' goal to showcase recipes offered by local chefs that feature ingredients sourced locally. In this instance, the various fish products came from a small, independently owned fish monger and a small, independently owned Asian market. Many restaurants rely on ingredients from major wholesalers, most homecooks rely on the products available at major supermarkets. Sunday Suppers is about sourcing products that are either grown locally or sold by small Buffalo-based businesses.
In a previous post, when asked if you'd like to write for BR, your response was "it's easier to be the Devils Advocate [sic]." You're right.
Thank you for providing the opportunity to the practice my new skill, and test my powers of observation. The pols running today could definitely use your spin expertise and writing ability.
By the way the information about the restaurant, recipe and chef were interesting, and shows just how different perspectives result from personal intervention. The Devil made me do it.
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