NYCgrrl wrote:
What beautiful colours to start my day off with!
Making me hongreeee and the day is still quite young, LOL.
Were you able to locate a fennel bulb to add in? I know it's not really traditional but does add a nice flav and texture change. About that roasted garlic. Last year I realised that roasting garlic in a lil bit of foil drizzled w/ oil was a great no work manner to use up leftovers. You can do the same w/ whole onions(I don't even peel 'em) and peppers. Just sit em at the edge of the fire atop some white ash charcoal and have a drink, stare at the fire and converse while you wait.
I've not made cioppino on the campground yet but have it's French and Spanish cousins. In fact there's an "underground" movement afoot for me to change my Bastille Day menu main from dukkah crusted lamb steaks to bouillabaisse. Maybe I'll just let them eat cake...
I have not tried a fennel bulb but I would imagine the light anise flavor would set the dish off wonderfully! Thanks for the idea!
