AFTER accepting an invitation to participate in the inaugural Harrow Festival of Food and Dance, on Saturday, I began to wonder what I would do.
After some discussion, it was decided I should draw on my experience of fish cookery at some of London’s finest restaurants.
Fish was my thing, being chef poissonier, in charge of the hot fish section at The Savoy for five years. It didn’t take me long then to decide that I was going to cook that classic dish from Marseille, Bouillabaisse.
There are many recipes for this Provençal fish stew, all using interesting fish from the Mediterranean and local herbs and vegetables.
In Marseille, the soup is served first, with Rouille and croutons, then the fish and vegetables are served afterwards. Among the fish commonly used are red gurnard, mullet, monkfish and John Dory, which I will be using for my demo.
The other key ingredients, apart from the fish, are saffron, onions, garlic, tomatoes, fennel and lashings of olive oil.
The aromas generated during the cooking process are very evocative of this region of France. I can smell them now!
Here’s what we’ll be doing: