Say that three times fast.
IT’S NATIONAL BOUILLABAISSE DAY!
It’s even tough to spell it! It’s basically a portmanteau of the words “boil” and “simmer.” Kind of vague for what this thing is: a fish stew. A really tasty fish stew. But there’s all sorts of tradition surrounding this thing that you have to adhere to:
-The ingredients have to be added one by one rather than all at once. Talk about inefficiency for the sake of taste.
-You have to make a rouille, a garlic egg-yolk mayonnaise, and serve it on toast with the soup.
-Serve the soup really hot, with the fish on a separate platter.
Whew!
We went to one of the only remaining restaurants of the Twin Cities that still serves Bouillabaisse (now that Vincent is closed), Sea Change. It’s a pretty lovely restaurant connected to the historic Guthrie Theater.
Needs no explanation on this menu. Only for the enlightened.
The rouille is on the bottom of the left piece of toast because SP was clumsy and knocked it over.
A view with the toast removed.
Really hearty and delicious. If you like seafood, this is definitely a winner.
Tomorrow is National Cupcake Day!
-SPAK
