- Life & Style
- Books & TV
Soup, salad and a cake: it’s a simple formula for a casual lunch that requires very little last-minute fussing. Bouillabaisse is a traditional Provençal fish soup that tastes better if you use two or three kinds of fish. This recipe was given to me many years ago by my very good friend, the famous French cook Daniele Delpeuch.
Follow this rich broth with a Caesar Salad, the ultimate quick and easy salad. The combination of crisp lettuce, salty bacon and creamy dressing is luscious, yet remarkably refreshing. Banana Cake is an all-time favourite for most people, and the lemon icing gives this moist version a lovely tang.
The Croutons for the Bouillabaisse can be prepared up to a week in advance and stored in an airtight container. I always like to have a supply of these on hand in the pantry. They can be recrisped in the oven for five minutes if necessary. The Caesar Salad dressing can be made a few days in advance and kept in the fridge in an airtight container. Make the Rouille up to three days ahead of time and keep in the fridge.
Cook the Banana Cake. (You could even cook it a week ahead of time and freeze it.)
Ice the cake. Prepare the Bouillabaisse up to the point where you add the mussels, fish and optional prawns. Prepare the ingredients for the Caesar Salad.
Reheat the Bouillabaisse, add the mussels, fish and prawns and cook through. Toss together the Caesar Salad at the last minute.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!