May 26, 2025
Pepin's Sausage Bouillabaisse is another of the extremely simple recipes that we like. Since it comes from Jacques Pepin’s “Fast Food My Way”, you know its going to be pretty east and quick. We don’t use the chicken thighs, they just get lost. Instead we double the kielbassa. The dish is very dependent on really good kielbasa, which isn’t easy to find! We did try the Hillshire Farm Beef Polska Kielbasa, but it was only Ok. We finally found a really good one - Pederson’s Old World Uncured Kelbasa at a really neat little market in Boulder - Lucky Market.
We actually did the dish in the morning. It’s always better after the flavors have a chance to meld.
Here’s the original recipe https://www.foodandwine.com/recipes/chicken-bouillabaisse-rouille.
The mise en place. The Morgan and Bassett saffron we got has 4 small capsules, one is on top of the bottle. Each contains about the right amount for this dish. Instead of the yukon gold potatoes, we used a more interesting peewee potato mix.
Ooops, almost forgot an important ingredient - Garlic! King Soopers garlic heads just didn’t look very good, so we thought we try a prepared minced garlic. It worked pretty well. These prepared herbs are getting to be quite good. The ginger, for example, is so good that its our goto.
The quality control department is on the job!
The start of the simmer. Yep, this is a one pot meal. Everything but the sausage and tarragon is simmered for about 25 minutes and then the sausage is added, then the tarragon once its off hear. That’s it, the dish is done!
Still too hot!
Now its cooled down to the quality control department’s standards.