Comments on: Vegetarian Bouillabaisse

By: juthe

juthe — Tue, 17 Nov 2020 01:55:05 +0000

Thanks for a great recipe!Just made and it’s my new favorite.I had to split it into two pots and cook the beans separately.You guys have done it again. Just made this and it tastes amazing. As always!

By: Anna

Anna — Tue, 17 Nov 2020 01:48:28 +0000

Hello,
Thanks for sharing. This was really unbelievable. I multiplied it because of a gathering of nine and everybody cherished it! Because of size, I needed to part it into two pots and cook the beans independently. I added more tarragon and a little new basil to the beans. I likewise utilized saffron strands rather than the powder, permitting them to absorb a touch of olive oil that a held aside and added later in the formula. Serving – I put beans in the lower part of the bowl, spooned the bouillabaisse over them, at that point the topping. Some ate it without the beans and cherished that also. Can hardly wait to make it once more! All the best.

By: Shawon Ahmed

Shawon Ahmed — Mon, 16 Nov 2020 16:53:36 +0000

Thanks for a great recipe! This Vegetarian Bouillabaisse looks awesome! I love food so much–this looks perfect!! The photos look amazing!

By: Emma

Emma — Wed, 09 Oct 2019 18:40:49 +0000

Just made this tonight and it’s my new favorite. Served it to my non-vegetarian brother and he really liked it too! We were both happy about this great dinner. I didn’t have a ceramic/cast iron pot, but made this in a big saucepan and it worked very well. Making mayo was new to me but this one worked out well. Thanks for a great recipe!!

By: Kira

Kira — Fri, 14 Jul 2017 19:41:13 +0000

Thanks for a great recipe!

I made this for Bastille Day party and it was a hit! The addition of the nori is absolutely genius.

By: Christine

Christine — Wed, 05 Apr 2017 03:37:23 +0000

This was incredible. I doubled it for a group of nine and everyone loved it! Due to size, I had to split it into two pots and cook the beans separately. I added more tarragon and a little fresh basil to the beans. I also used saffron strands instead of the powder, allowing them to soak in a bit of olive oil that a held aside and added later in the recipe. Serving – I put beans in the bottom of the bowl, spooned the bouillabaisse over them, then the garnish. Some ate it without the beans & loved that as well. Can’t wait to make it again!

By: Christine

Christine — Sat, 01 Apr 2017 06:26:48 +0000

This sounds wonderful! Hoping to try it this week. But, a question – I have these beautiful saffron stands, brought recently from Spain, that I’m hoping to try. Was told I needed to soak them in water to release the flavor, then throw out the strands & use the water. Do you think it would work to soak the strand in the wine or broth instead? If so, how many?

By: Anastasia

Anastasia — Mon, 05 Sep 2016 09:36:13 +0000

This looks so delicious, comforting AND elegant, which is a difficult combination. Gorgeous photography too

By: Liga

Liga — Fri, 10 Jun 2016 14:07:47 +0000

This looks like a great dish. Will make a good meal for the cool weather we are having here in Perth, Australia.

Have you tried making the alioli from Aquafaba? I found this recipe yesterday and seams like a great idea. Was going to make a mouse from it but this seams more fitting since I make a cake yesterday.

By: Susanna

Susanna — Sat, 20 Feb 2016 10:05:23 +0000

Bästa tipset för majonnäs/aioli, använd stavmixer! https://spisvarme.wordpress.com/2012/05/01/nyhetsmorgon-mixa-mammas-majo-eller-vad-gor-man-inte-for-att-skjuta-upp-deklarationen-bara-en-liten-stund-till/