Bouillabaisse de canicule, relax…

This colorful display is a not so weird version of bouillabaisse.

Too hot to run for ingredients. I used what I had. Red onion, tai fish heads (frozen), bok choy, green chili.

Of course, that was poached in a broth. It’s flavored with garlic, olive oil and saffron, very tomaty.

Usually the potatoes are inside. I included a few bits to thicken the broth. But they are boiled separately. And have fun colors.

With the sauce (olive oil, salt, basil) and sudachi lemon juice, that gives a potato salad for a hot day.

The cheeks are particularly fine in texture and taste.

Got a saffron dye, like the robe of a monk.

5 thoughts on “Bouillabaisse de canicule, relax…

  1. Pingback: La mer. French sea dishes ( compilation) « GOURMANDE in OSAKA

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