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acpgee

Made focaccia this morning of different thickness. The flat one is for slicing along the equator for crusty sandwiches. The thick one is for slicing in the longitudinal direction.

acpgee

Cheat's bouillabaise can be thrown together in 20 minutes, if you alioli and bread on hand.

Sweat down a diced onion and fennel bulb. If you can't find fennel, substitute celery. Throw in a tin of tomatoes, and add enough water to the pot so that you can use an immersion blender safely, without splatters. Flavour the broth with instant dashi powder (the best instant fish stock in my opinion), and pinch of saffron and a large pinch of citrus zest. I zest my lemons and limes before juicing so always have a ziplock bag of zest in the freezer. These are the classic bouillaibaise flavourings. Add any other fishy prepared condiments you have on hand such as dulce or other seaweed seasonings, a pinch Chinese dried shrimp, a dash of SE Asian fish sauce. Blitz until smooth. When you are ready to eat, poach some roughly chopped frozen fish fillets until done. Serve with a dollop of alioli in each bowl along with bread.

If you need to make a quick alioli use the Serious Eats 2 minute mayo technique adding one or two whole cloves of garlic to the egg at the bottom of the vessel. https://www.seriouseats.com/two-minute-mayonnaise

My cod fillets came skin on, which I removed and air fried.