Tomato soupe au pistou
Contributor blog post by Pesto and Pistou: The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France the long, hot August days were perfect for my first attempt at sundried plum tomatoes which sat shrivelling in the garden sun for two …
Contributor blog post by Pesto and Pistou: The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France the long, hot August days were perfect for my first attempt at sundried plum tomatoes which sat shrivelling in the garden sun for two …
Recipe for Marseille Classic Bouillabaisse
The fish scraps and a few herbs were thrown into a pot of boiling salty water, this meager meal marked the end of a long day for the fishermen of Marseille. Fast forward to the present day and this fish soup is no longer considered a humble meal. You can …
The fish scraps and a few herbs were thrown into a pot of boiling salty water, this meager meal marked the end of a long day for the fishermen of Marseille. Fast forward to the present day and this fish soup is no longer considered a humble meal. You can …
Provence Gourmet: How to make Bourride
Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …
Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is …