Many people have traditional holiday dishes they prepare year after year with no thought of deviation. I don’t fall into that group of people because; A) I’m not traditional and B) every holiday throughout the year is an opportunity to try something new and Christmas eve is no different. My daughter and I take turns hosting holidays and this Christmas eve it was dinner at my house. Deciding on what to cook is never a dilemma because I always have a stash of recipes I’m yearning to take a stir at. As you can imagine, when I cook on a holiday it’s quite a dramatic production from gourmet food to a table set for a queen or a bloggess!
I begin giving thought to the menu months before the actual holiday. Back in October I visited a friend in NYC and we went out for a light dinner before a show and I had bouillabaisse at a French restaurant in Manhattan. I have yet to get the rich flavor of the broth out of my mind, so I decided bouillabaisse was going to be the focal point of our holiday dinner, 2015.
And there’s no one better than Julia Child to take the lead in my kitchen with her recipe for this Mediterranean fisherman’s stew along with a couple of sidesteps to simplify the process without sacrificing flavor. Let’s get started….