The famous fish soup originating from Marseilles is made from good stock and with a wide range of fish, mussels, and crayfish, lobsters, or shrimps. It is flavoured with herbs and garlic and delicately dyed intensely yellow with saffron.
I enjoyed bouillabaisse in Marseilles, its culinary cradle, and found that they released small crackers with rouille, a strongly flavoured sauce based on oil, breadcrumbs, garlic, saffron and chili pepper, as small dinghies into the sauce.
I think I have a glass of rouille somewhere. I promised to bring it, so we can have a little maritime fun during the soup. We'll see whether I can find it.
Eating bouillabaisse at La Daurade, Marseilles - see story here
Piéce de résistance: Poussins and Chorizo boiled in wine. Home mash with herbs and Parmesan cheese.
I love food immersed in wine on top of the stove. A poussin is a dinky little chicken, only allowed to live 28 days or so, before it is released into never-neverland with one, brutal chop. I say - off with his head, as due to its unfulfilled life, it is a small, succulent, and sinful experience, enough to seriously challenge your conscience.
I really feel like a criminal, when tucking into a poussin or a suckling pig, but after the first bite, I think - to hell with it, let's enjoy the crime. Eat your heart out, Agatha Christie, have a ball!!
Dagfinn's potato mash is not remotely close to anything out of a packet. Real potatoes, chunky, and always exquisitely seasoned, and my remark is - put a little Parmesan into your mash, it certainly adds more taste.
More dinky birds - See how to make stuffed quails with wild rice and warm figs
Dessert: Creme Caramel, or Karamellpudding, if you will
As any good comfort food it is wickedly unhealthy, with all those ingredients nutritious super nannies are warning us pose a grave hazard to our health as double cream, eggs, and a lot of sugar.
I am certainly ready for a stroll along amnesia lane, and tuck into a serious mummy-memory.
More on Dagfinns culinary wizardry!
See the account from a delicious Good Friday Dinner here
Fava beans (and what you can do with them)
Stories by Dagfinn on Enjoy Food & Travel
Madeira - a paradise for fish lovers