Eric Akis: Bouillabaisse with a twist - new perkins breakfast restaurant dish

My wife and I recently attended the wedding of our friends Lois and Evan and decided to take those two
The day turned eight. day, fine-food-rich holiday.
The wedding was held in Hamilton, but before we went we stayed in Toronto for one night for dinner at f'amelia.
This cozy Cabbagetown restaurant is a great place to reconnect with the family we met there.
We had appetizers together and then the main course, mine was pappardelle pasta made with juicy braised rabbits.
We visited the historic Saint the next morning.
Lawrence Market
Our mission was to have breakfast at the bakery at the domusel, which is known for its peameal bacon sandwich.
I haven't eaten for a while and they are still delicious.
Then we go to Hamilton.
The rehearsal dinner on the stone began.
The village University Club of the University of Mester.
The next night of the wedding was held at the Hamilton Museum of Art.
Between these events, we had time to explore the city, and I was impressed by the number of new bustling restaurants in the city center.
We ate a French bistro with exquisite design.
My wife and a friend couldn't eat any steak or chicken chops.
I chose the braised beef cheek on the spaetzle, a luxurious and comfortable food, perfect for rainy days.
After leaving Hamilton, we visited our semi-finals. retired chef-
Pastry chef
Kevin and Laura's friends are at their new home by the lake in Picton, Ontario. I say semi-
The couple retired because they now run a seasonal cedar bed and breakfast.
Kevin has made some new breakfast dishes for us and they plan to serve them when they open again in the spring, including poached eggs on pickerel cakes in Ontario, covered with Dutch dishes.
He also filled our plates with his awesome house.
With bacon and sausage, he has been trying to perfect these things.
Located in the scenic Prince Edward County, Picton is a famous gourmet resort.
We had a day trip in the area, including wine tasting at Kevin's two favorite wineries-Domaine Grand Rapids and Stanner vineyards, and Drake near Wellington ·
It was a magical day, and the next morning, when my wife and I caught the train in Belville and headed for Montreal, the feeling of joy continued.
Our niece Gillian met us and we had lunch at the hotel.
The Marché Artisan restaurant is opened at the Fairmont Queen Elizabeth Hotel, just a few steps from the train station.
It is described as a city market offering takeout dishes
On-site consumption and exclusive fines-food products.
In other words, this is a place that gourmets will like.
We also visited Jean in Montreal-
Talon and Atwater markets are great places for people
See what foods are popular in that part of Canada.
We enjoyed an unforgettable dining experience at the delis of sttz, where we tasted their famous Montreal-style smoked-
Meat sandwich, at coude Couchon restaurant, we ate foie gras sushi and evil maple syrup ice cream in addition to other delicious food.
However, our favorite meal was in Liverpool's house, which also runs a well in Montreal --
The famous Joe Beef restaurant
We started our dinner with a small plate of scallops, sea urchin cream and rainbow trout Grey price.
We then shared a main course called chicken paste for the two.
It is made in a large casserole with several juicy pieces of chicken, surrounded by lobster, scallops and clams in a large pot.
Great, I want to copy this dish at home, and today's recipe is the result.
My version is not as refined as the version of Liverpool tower.
But it was delicious, very special-
Festive dishes served during the festival.
This delicious dish puts chicken and hearty seafood in a pot.
You need a large frying pan or a wide pan to make.
Serve you delicious broth with a French stick.
Preparation: 30 minutes cooking time: about 65 minutes to make: six portions of 6 chicken thighs 6 chicken leg Salt and freshly ground black pepper, taste 3 tablespoons of olive oil 1 medium onion, cut 1 1/2 cup of fresh fennel ball into thin strips (see Note 1)
2 garlic cloves, 2 tablespoons of tomato sauce, 1 cup of white wine, 1 cup of 1/2 chicken pieces (28-oz/798 mL)
Plum, San Masano, Italy (roma)
Crushed Tomatoes (see Note 2)
Yellow in 2-
Potato meat, cut 1/2
Inch cube 1/4 teaspoon saffron line, crumpled (see Note 3)
1/2 teaspoon smoked pepper 1/2 teaspoon grated orange peel 3 (3 to 4 oz. /85 to 115g)
Canada's east coast lobster tail, cut each tail vertically by half 18 to 24 fresh Manila clams 12 to 18 sea scallops 2 tablespoons chopped fresh parsley preheated oven to 375 degrees F.
Line the baking tray with parchment paper.
Season the chicken with salt and pepper.
Heat the oil in a very large frying pan (
Mine is 12 inch wide)
Set in medium, medium-high heat.
Roast the chicken in batches until the rich golden color is placed on the baking tray.
Now roast chicken for 25 to 30 minutes until it has just been cooked.
When the chicken is cooked, drain all the oil/fat in the frying pan except 2 tablespoons.
Add onions and fennel and cook until tender for about 4 minutes.
Mix garlic with tomato sauce and cook for another minute.
Add wine, stock, tomatoes, potatoes, saffron, chili and orange peel to the pan.
Bring a gentle little fire;
Small bubbles should break on the surface.
Adjust the heat as needed, keep the gentle Wen Huo and cook the tomato mixture for 10 minutes.
When the chicken is cooked in the oven, lift it from the pan and put it into the stewed tomato mixture.
Cover the chicken and cook it for 10 minutes.
Uncover the chicken and place half of the lobster tail, clams and scallops around.
Cover again and cook until lobster and scallops are cooked, clams open for about five minutes.
Sprinkle parsley with soft fish (
See recipes below)
Note 1: small-to medium-
The size of the fresh fennel ball should produce the quantity needed here.
Note 2: Deep-
Canned red plum tomatoes in San Masano, Italy are sold in Italian food stores and some supermarkets.
You can put them in a bowl and cut them into small pieces with your hands or mashed potatoes to crush them.
Note 3: The Saffron line is sold in small containers in some supermarkets and specialty food stores.
If you can't find or don't want to use it, omit it from the recipe.
The taste of this dish is not exactly the same, but it is still delicious.
Rouille is a condiment that is often dipped on the table with a wire spoon. This quick-to-
The production version rotates together quickly in a food processor or blender.
Preparation: 2 minutes Cooking time: no production: about 1 cup of 1/2 cup of mayonnaise 1/2 medium baked red pepper (see Note)
1 medium garlic, 1 slice of chopped white bread, and 1/8 teaspoon of chopped Cayenne pepper, salt, white pepper and lemon juice to taste in pieces.
Place ingredients in a food processor or mixer or in a soaked Cup (hand)
Mixer, pulse until smooth.
Turn to a bowl, cover it and refrigerate until ready to eat with bouillabaisse.
Note: Most supermarkets have grilled red peppers in kimchi aisles or delicatessens.
Eric Akis is the author of 8 cooking books.
His column appears in the Life section on Wednesday and Sunday.