March 30, 2026 Kielbasa Bouillabase

       Time to do this again, but with some time saving ingredients. As noted here, we don’t use the chicken, it just doesn’t contribute much, so we double the kielbasa.

As you can see, we really like this!

Instead of lemon zest, which produces a bit of a gritty texture, we use lemon extract (in the middle), then we use the Spice World Garlic (in the back between the tomato can and the pepper mill). Martin has already prepared the mirepoix, 1/2 cup of onion, 1/4 cup of carrot and celery (back right), so we’re completely prepped.

As America’s Test Kitchen has discovered, it’s really difficult to beat canned tomatoes with anything less than absolutely perfect fresh tomatoes. It’s not tomato season, so we go with the canned, which Bill just chopped.