Bouillabaisse, Provence style
Photo by: erinpk
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
Photo by: Charlene-SJ
1 lb whole lobster
10 oz calamari
10 oz cuttlefish
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
pieces toasted bread
Suanie's Fried Calamari
Photo by: suanie
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.
 For recipe see blog titled allioli published on August 4, 2011.