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French
Herbed Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
French
Free recipe
Herbed Bouillabaisse with Crusty Bread
Deeply satisfying Bouillabaisse with Crusty Bread, simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb bouillabaisse
- 1 medium unsalted butter
- 1 lb shallot
- a pinch fresh thyme
- 4 oz dry white wine
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the bouillabaisse dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the bouillabaisse, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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