February 26, 2024

I can’t believe we’ve never documented Jacques Pepin’s Sausage Bouillabaisse! It’s an amazing dish, from his Fast Food My Way cookbook. We have modified it heavily from his recipe, dropping the chicken and fennel seeds (neither of us likes licorice) and doubling the sausage. We’ve also moved to using lemon extract instead of lemon zest because the zest can add a grittiness to the dish.

The sausage suddenly turned difficult on us. Whole Foods dropped the really good Nature’s Rancher Kielbasa for an entirely inadequate brand. None of the supermarkets around had it either. Time to look at Cook’s Illustrated’s Kielbasa ratings. Ah ha! We could get their #2 rated one Hillshire Farm Beef Polska Kielbasa. We sampled it and it worked!

The mise en place. This is one of the few dishes we do that requires a lot of saffron. It’s what really pushes it over the top!

The start of the cooking.

The completed dish.

At Table with Livingstone!