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Bouillabaisse Recipe from Daniel Monneaux

 

Sautee one sweet chopped onion and 6 garlic clove in virgin olive oil in a pot

Add half of a bottle of white wine, 2 quarts of water or clam juice

Add a  quarter oz of Spanish saffron, 4 fresh thyme, 3 bay leaf, parsley, 3 celery branch thin sliced, salt black pepper, one touch of cayenne pepper.

Boil for 15 minutes

Add cut in 2 inch cub 2 lb of any white fish: Monk, Cod, sea bass, red snapper, perch etc, (please no salmon)

A few sea scallops, shrimps, mussels, clams or little neck,

and for the rich one whole lobster, cover wit water and cook for 15 minutes.

Serve with boiled potatoes, crouton and Rouille sauce on the side

Rouille: mash 2 fresh garlic clove with 2 boiled potatoes, emulsion with virgin olive oil to get a creamy texture.

Serve with some grated cheese (Gruyere or comte) on the top

 

Enjoy!

Your French Chef, Daniel Monneaux

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