Hot Dish: A French classic goes on summer vacation
Aubrie Gerber, AGERBER@NEWS-PRESS.COM Published 6:03 p.m. ET April 7, 2015 | Updated 7:15 p.m. ET April 7, 2015
Learn the story behind the Southern bouillabaisse, a Hot Dish at Cristof's on McGregor.
On the menu for: 2 years
Why is it hot?: Served atop a bed of spinach, it's a new take on a classic bouillabaisse. "It's fresh, light and Floridian," said Cristof Danzi, chef-owner of Cristof's on McGregor.
Description: This dish is a composition of muscles, clams, jumbo shrimp, scallops and fish — whatever is fresh at the market. (In this case, sea bass.) While garlic and onion caramelize, the variety of seafood is added to the pan and deglazed with white wine. Tomato concassé — a tomato peeled, seeded and chopped to rid it of its tough skin — is added to the pan with Cajun spices, fish stock and fresh herbs. It's served in a bowl atop spinach. "You feel like you're on the beach," Danzi said. "It's something beautiful. I love it."
Sold in a day:20 in one evening
Time to make: 10 minutes
Why is it different?: "The classical French bouillabaisse is prepared with aioli and saffron broth," Danzi said. "I twisted the recipe a little bit and created it with some Cajun spices and some fresh, local product."