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Monday, May 14, 2012

BULLABESA WITH 14TH C FORMULA FOR BOUILLABAISSE

Bouillabaisse, Provence style
Photo by: erinpk
Fr.  bouil a baisse (when it boils, lower the heat), Eng. bouillabaisse, a soup or stew containing three kinds of fish and shellfish, usually combined with olive oil and saffron. (Today, tomatoes, potatoes and chili are added.) In Spain it can be made with almost any kind of fish, carrots and/or onions. Although the word did not appear until 1850-55 in Franco-Provençal, the second part of the Senti Soví recipe titled “Sautéing Lobster or Cuttlefish or Calamari” provides the formula for making this soup or stew. It has two distinct parts: the first is cooking the lobster, cuttlefish and calamari. [Anón/Grewe. 1982: CLXXXXVI:202-203; ES: Dictionary.com. Feb 3, 2012; and Gázquez. Cocina. 2002:237]


SAUTÉING WHITE LOBSTER OR CUTTLEFISH OR CALAMARI ADAPTED FROM SENT SOVÍ #CLXXXXVI QUI PARLA CON SA DEU FFER SOENGUA AB BLANC DE LAGOSTA O EN CÍPIES O CALEMÁS, pp 202-203
For 6 persons

Cuttlefish
Photo by: Charlene-SJ
Ingredients

1 lb whole lobster
10 oz calamari
10 oz cuttlefish
2 onions
1 c oil
1 c  raw, peeled almonds
1 slice toasted bread
½ c vinegar
2 tbsp mixed herbs: sprigs of boiled parsley, sweet marjoram and sage
1 tsp mixed spices: grated ginger, ground black pepper, saffron, all ground
salt

Garnish:
dill

Serve with:
pieces toasted bread
alioli[1]

Suanie's Fried Calamari

Photo by: suanie 
Preparation

Place the lobster in boiling water and cook about 15 minutes. When cooked, remove it and extract the tail. Open the part underneath with scissors or a knife and remove the meat and set aside. Put all the creamy parts in a saucepan like the stomach etc. and the water or juices.

Slice the cuttlefish and cut the sqid into rings. Blanch them in boiling water for ½ minute.

Put oil in a saucepan and when hot add the calamari and cuttlefish to gently fry them. Add finely sliced onions.

Chop the meat from the claws of the lobster with the almonds and herbs. Add the spices and bread soaked in vinegar. Mix all with a little water and add this to the saucepan with the onions and fish. If the sauce is too thick or dry add a little water. Salt to taste. Serve in bowls with the juices and creamy parts that were saved.  

Serve garnished with dill and with pieces of toasted bread and alioil.

[1] For recipe see blog titled allioli published on August 4, 2011.

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