In the latest issue of VISI we follow the creative team of Le Creuset to Marseille where they take in the sights, sounds and tastes of the port city that inspired their iconic blue colour.
From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.
During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.
This week, we’ll be featuring Le Creuset’s mouth-watering recipe for Bouillabaisse.
BOUILLABAISSE
Serves 6
Ingredients:
- 4 garlic cloves, divided
- ½ cup fresh basil leaves
- ¼ cup mayonnaise
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 cups multi-coloured cherry tomatoes
- 1 small fennel bulb, trimmed, halved and thinly sliced
- Salt
- Freshly ground black pepper
- ¼ cup white wine
- 1 (235ml) bottle clam juice
- 1kg mixed mussels and clams, cleaned
- 1 calamari tube, cleaned and thickly sliced
- 1kg white fish fillets, cut into 5cm pieces
- 3 tablespoons chopped flat leaf parsley
- 1 baguette, sliced
Preparation:
Make the rouille first. Mince 2 garlic cloves and transfer to blender. Add basil, mayonnaise, 3 tablespoons of olive oil and lemon juice. Purée until smooth. Transfer to a small bowl, cover and chill.
In the Bouillabaisse pot, heat 2 tablespoons of olive oil over medium-high heat.
Add tomatoes and fennel. Season with salt and pepper. Stir occasionally, until tomatoes burst. Slice remaining garlic cloves and add to pot. Cook until garlic becomes fragrant, stirring often.
Pour in wine, stirring often, until the wine has reduced and is almost absorbed.
Add clam juice and 4 cups of water. Bring to a boil. Add shellfish, fish and calamari. Cook, covered, until the shellfish opens, discarding any that do not. Stir in parsley.
Spread rouille on baguette slices and serve with bouillabaisse.
Looking for more delicious recipes? Click here if you missed Modern Paella. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.
