Paris Grocery Seattle

July 9, 2015

Bonjour Mes Amis,

Come celebrate Bastille Day with us this Tuesday, July 14th! “Le Quatorze Juillet” commemorates the storming of the Bastille in Paris, and the onset of the French Revolution. In Paris, this day is celebrated with a military parade along the Champs-Elysées, fireworks at the Eiffel Tower, live music, and summer meals.

Stop by Paris Grocery and pack a “pique-nique” of cheese and charcuterie, or pick up ingredients for a french summer dish, such as Bouillabaise. Vive la Révolution!

Bon Appétit et Bonne Fête!
Kelsey

Antésite Réglisse Anis $11.99
Antésite’s slogan reads “La meilleure façon de boire de l’eau”, The best way to drink water. This sugar-free flavor agent, made from licorice and anise, is a french classic. Add a few drops to flavor water, tea, ice cream or if you’re feeling adventurous, macarons!

Bubbles, Blanc, & Rouge to celebrate the Revolution!

Gaston Chiquet Blanc de Blancs d’Ay Grand Cru $65
“Pale straw. High-pitched aromas of lime and lemongrass, with chalky mineral and floral notes adding complexity. Taut, incisive citrus fruit and mineral flavors show impressive clarity, and pick up notes of green apple and honeysuckle with air. Clean and nervy on the mineral-driven finish.” 92 points, International Wine Cellar

Picpoul de Pinet 2014 $10.99
A quaffable 100 percent picpoul from the Languedoc region of France. This refreshing white is abundant in lemon zest and citrus, with a pronounced grapefruit finish. At a comfortable price point, this is an ideal backyard deck wine.

Yohan Lardy 2013 Moulin-a-Vent “Les Michelons” $17.99
Yohan Lardy is a passionate young winemaker who produces his Beaujolais from a small plot called “Les Michelons” in Moulin-a-Vent. The vines are surrounded by stone walls and poppy flowers, which is evident in the wine. Bountiful floral notes, wild berry, loads of spice, and a long finish. Délicieux.

Bouillabaise
Recipe by Mimi Thorisson, A Kitchen In France

Note: “An assortment of white fish makes the best bouillabaisse[…], but ask your fishmonger what is good that day and go with his recommendations. Have him fillet the fish and give you the bones and any trimmings”

Serves 6 to 8

For the Soup:

5 tablespoons extra-virgin olive oil
2 onions, chopped
8 garlic cloves, thinly sliced
1 teaspoon fennel seeds
1 1/2 pounds monkfish or catfish fillets (see note)
1 1/2 pounds sea bass, sea bream, or John Dory fillets (see note)
2 to 3 red mullet, filleted (see note)
1 fennel bulb, trimmed and chopped
1 leek, white part only, sliced
A small bunch of parsley
1 bouquet garni
2 bay leaves
8 ounces tomatoes, quartered
1 tablespoon tomato paste
1 teaspoon saffron threads
1/3 cup pastis or other anise-flavored liquor
Fine sea salt and freshly ground black pepper
6 to 8 medium potatoes, such as Yukon Gold, peeled and sliced
A few sprigs of fresh parsley, leaves removed and finely chopped

For the Croutons:

1/2 stale baguette
1 large garlic clove, halved
2 tablespoons extra-virgin olive oil for drizzling
Fine sea salt and freshly ground black pepper
Rouille spread

Instructions:

In a large stockpot, heat 2 tablespoons of the olive oil over medium heat. Saute the onions, garlic, and fennel seeds for 3 minutes.  Add all the fish trimmings, including bones, the fennel, leek, half of the parsley, bouquet garni, bay leaves, tomatoes, tomato paste, half of the saffron, the pastis, and salt and pepper to taste. Add enough water to completely cover the ingredients and bring to a boil, then cover, lower the heat, and simmer for 20 to 25 minutes.
Blend the soup with a hand mixer (or in a food processor in batches). Strain through a sieve into a large saucepan, and discard the solids. Simmer the soup for 15 more minutes. Season to taste with salt and pepper.
Meanwhile, in a large pot, heat 1 tablespoon of the olive oil over medium heat. Add the potatoes and season with salt and pepper. Spoon a few ladles of the soup over the potatoes, enough to cover them entirely. Bring to boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.
Arrange the fish on top of the potatoes, and sprinkle with the remaining saffron and some salt and pepper. Add a few more ladles of the fish soup, until the fish is entirely covered, and bring to a simmer. Poach the fish gently until cooked though, 10 to 12 minutes.
Slice the baguette 1/2 inch thick. Rub each piece with the garlic, then cut in 1/2 inch pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in oven until golden and crisp, 5 to 8 minutes. Let cool.
To serve, pour the fish soup into a large soup tureen. Arrange the fish on a platter and serve the croutons and rouille on the side.

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