
I had one in the old city of Nice, and it was good, with the rouille and croutons. The gravy was thick, thicker than i thought it would be perhaps since it was un strained. And tasted more of a tinge of tomato than saffron. Perhaps it was inauthentic.

I've been trying fish stews myself -- and now I think I shall branch out into a french inspired version with seer, shark, shrimp, and cuttle fish -- simmered in fish head stock, inflected with karavala (dried fish), ginger and green chille, balanced with vinegar and a little sugar. Watch out for it.
Until then...
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