Wonderful foods are eaten around the world.  Living in new countries gives us the opportunity to try new cuisines.  We can eat at local restaurants that serve traditional dishes and sometimes we have the good fortune to meet people who are willing to share recipes of unique, tasty foods.  One of our members took the time to share two of her favorites.  Try these and if you would like to share a recipe from your area we would enjoy receiving it.

Languedoc Roussillon Food and Gastronomy

Food and Gastronomy in Languedoc Roussillon are definitely part of the typical way of life! This Southern region of France is indeed widely appreciated for its local products including olives, olive oil, tomatoes, seafood and shellfish (particularly oysters). From the authentic Cassoulet stew to the fine Crème Catalane, a traditional Languedoc Roussillon's meal brilliantly combines the aromas of the Provence gastronomy with the influence of the Spanish cuisine.

Far from the bustling French cities where people generally just grab a sandwich, the Languedoc Roussillon region still perpetuates its cooking traditions. The typical Southern gastronomy relies on convivial dishes like the well-known Cassoulet or the Brandade de Morue.

But the Southwest of France also boasts refined food like the Anchoiade or the Bourride from Sète - two fish dishes that emphasize the aromatic herbs of the wild garrigue (French scrubland). Indeed, thyme, rosemary, bay and sorrel, amongst others, play an important part in Languedoc Roussillon's gastronomy - somehow inspired by the Provence cuisine and the Catalan culture.

The Bourride de Baudroie is a traditional fish specialty from the Southern town of Sète. The Languedoc Roussillon Bourride is a classic Mediterranean fish stew or soup often compared to the Provence Bouillabaisse from Marseilles. But what makes the difference with other fish casseroles is that the original recipe from Sète exclusively includes fresh monkfish from the region.

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Bourride

This is the recipe that one of our members shared with us at our FAWCO Regional Meeting in January 2010:

Bourride de Baudroie (Monkfish)               (Sète)

1 large monkfish

3 tbsp olive oil                                     1 branch fennel

1 large onion, chopped                         5cm orange rind

2 tomatoes, skinned and seeded           bay leaf, thyme,

2 cloves garlic                                      salt, pepper

 

Aioli

1 egg yolk                                             25 cl olive oil

4 cloves garlic, sprouts removed          salt, pepper

 

Directions:

1. Make the aioli first. In a mortar, crush garlic to the consistency of a purée.  Add the egg yolk, salt and pepper. Little by little add the olive oil, mixing as for a mayonnaise.
2. Gently fry the onion and garlic in the olive oil. Do not brown. Add tomato and cook 5 minutes. Add remaining ingredients (without fish) with 150 ml of water and simmer 10-15 minutes. Add the monk-fish cut into 3-5cm pieces.
3. Cook gently, no more than 10’. Remove bay leaf and orange rind. Add half the aioli to the sauce and stir till it thickens (without letting it boil !).
4. Garnish with sliced bread sautéed in olive oil and serve with boiled potatoes.
5. Serve the remaining aioli at the table.

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Anchoiade

This is the recipe that another member shared at the FAWCO Regional Meeting.

Anchoiade

The sauce and complete dish have the same name

This is a simple dish that was served traditionally on Christmas Eve in Provence.

Anchoiade (sauce):

*Place 15 or 20 anchovy filets in two or three Tablespoons red vinegar (we use Xeres Vinegar).

Put them in a shallow heavy dish that goes on the top of the oven burner and cook it on a low flame for a few minutes.  (If you like garlic then you can rub this dish with garlic before placing the anchovies).  Add ½ to ¾ glass of very best olive oil and bring everything to a simmer.  Turn off the fire and serve it immediately with any or all of the following:

Endive leaves, cauliflower, hard boiled eggs, Paris mushrooms, celery hearts, boiled potatoes, etc...

DELICIOUS as a big starter dish or main luncheon menu.

Submitted by:

Kim MOUSSERON

FAWCO Rep AWGLR