1 large onion, thinly sliced
2 cups dry white wine
2 Tablespoons unsalted butter
6 cups unsalted chicken stock
6 slices crusty baguette
2 cups (5 ounces) freshly grated Gruyere or Emmental cheese
Preheat the oven to 425°F. Combine the onion, wine,and butter in a baking dish and braise, uncovered, until the onion is very soft and most of the liquid is absorbed, about 45 minutes. Increase the oven temperature to broil. In a another pan, bring the stock to a boil. Distribute the onions among soup bowls and pour the stock. Place a slice of baguette and cover with the grated cheese. Place under broiler until cheese melts and slightly browned. Serve at once. Serves 6.
1 lb. potatoes, peeled and quartered
2 leeks, rinsed and cut into julienne
3/4 cup heavy cream
salt & pepper to taste
3 Tablespoons chopped chervil
Combine potatoes, leeks and 1 liter water in a large pan. Bring to a boil. Season with salt and freshly ground pepper. Reduce heat and simmer gently for 35 minutes, or until vegetables are soft. Put the soup in blender and purée. Return to the pan and add the heavy cream. Cook over low heat. Adjust the seasonings and serve in bowls, garnished with the chopped chervil. Serves 6.
2 lbs 4 oz fish (4 or 5 varieties such as: stripped black bass, red snapper, ocean perch, monkfish, anglerfish and conger eel)
4 large onions, sliced
6-8 ripe tomatoes, sliced
1 leek, thinly sliced
8 cloves garlic, crushed
coarse salt & ground black pepper
crushed red pepper flakes
3-4 dried fennel stalks or a small glass of Pernod or Pastis
2 bay leaves
1/2 teaspoon saffron
olive oil
1 potato for each serving
1 strip dried orange peel
6-8 ripe tomatoes,sliced
water or fish stock
garlic croutons
rouille sauce
Combine the sliced onions, tomatoes, leek and crushed garlic in a shallow heat-proof casserole. Place the sliced fish on top. Pound the leftover fish heads and add to the casserole to give the bouillon extra flavor. Sprinkle with coarse salt, red pepper flakes and ground pepper to taste. Add bay leaves, dried fennel, dried orange peel and saffron and moisten with olive oil. Stir to mix the flavors, adding more olive oil if necessary. Marinate this mixture covered and at room temperature for 5 hours.
When ready to cook the bouillaibaise, peel the potatoes, slice them into 1/4-inch slices and add them to the fish mixture with just enough water, or fish stock, to come within 1/2-inch of the top of the fish and potatoes. Cook the bouillabaise uncovered for 10 minutes, lower the heat and cook gently for 15-20 minutes more.
Serve the bouillon separately with garlic croutons and rouille sauce. Accompany the bouillon with a platter of poached fish and sliced potatoes, moistened with a little of the bouillon. Serves 6
4 cloves garlic
2-3 dried hot red peppers
1/2 teaspoon salt
olive oil
1 medium sized potato,peeled and cooked in the bouillon from the bouillabaise
2-3 Tablespoons bouillon from the bouillabaise
Combine the garlic cloves, hot red peppers and salt in a mortar and pound until smooth. Add the potato and pound again until smooth. Add the olive oil, little by little, stirring with the pestle all the time, as for a mayonnaise. Coontinue until sauce is thick and smooth. Add a few tablespoons of the bouillon just before serving.
4 tomatoes,seeded and quartered
1/2 red onion, sliced
1 sweet green pepper, sliced
8 radishes
2 lettuce hearts
4 ribs celery
1 6 1/2 oz. can tuna fish
8 anchovy fillets
2 hard-boiled eggs, quartered
8 ripe olives
For the Salad Dressing
2 Tbps. wine vinegar or lemon juice
6 Tbps. extra virgin olive oil
salt & ground black pepper
Fresh Basil leaves, coarsely chopped
Combine the prepared vegetables in a salad bow, arranging the tuna fish, olives and quartered eggs on top. Mix the salad dressing and sprinkle over the salad.
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