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Hot Dish: A French classic goes on summer vacation

Hot Dish: A French classic goes on summer vacation
  • Wed Jan 16 2019, 3:10 pm
By Cristof's on McGregor

Hot Dish: A French classic goes on summer vacation

, 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.

Cost: $26.50

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."

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