There is something very magical about French Cuisine.
I still remember the smells and taste of French fare, sitting on the cobblestone streets of Montmartre soaking in the beautiful views and sounds of Place du Tertre enjoying a delicious boeuf bourgignon with a glass of vin rouge. Or sipping on a café au lait with a delicious sweet treat just outside Cafe du Flore people-watching. The French are very passionate people. About everything, especially their food. Everywhere you walked, you would come across a restaurant or café.
I recently watched The Hundred-Foot Journey — based on a novel, and brought to the screen by the relentlessly uplifting Steven Spielberg and Oprah Winfrey — a story of an Indian extended family that, after some detours, decides to settle (improbably) in a tiny French village and open a restaurant.
The space they pick is 100 feet across the road from a Michelin-starred temple to French food, whose starchy proprietor is convinced that the opposite of “classic cuisine” is the undoubtedly classless curries being served within nose-wrinkling distance.
Cultures clashing, forbidden love food. Lots & lots of food. Just my kind of movie! Especially fusing both French and Indian cuisine — two types of food that I love most!
This inspired me to whip up one of my favourite french dishes, Seafood Bouillabaisse and mix in a little India with Patak`s Tikka Masala ready-made sauce.
If you love seafood, this delicious and tasty soup infused with Indian spices, lemon and coriander and brimming with a mixture of gems from the sea will have you dreaming of a trip to France, or India! 🙂
This dish isn’t complete without olive oil drizzled french bread.
- 2 tablespoons vegetable oil
- 1 leek, sliced into 1/2-inch half-moons, about 2 cups
- 2 stalks celery, sliced thin, 1 cup
- 1/2 lb large king shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb of PEI Mussels, scrubbed
- 1/2 lb of white fish of your choice, cut into pieces
- 1 packet of Patak's Tikka Masala Sauce for two
- 1 8 oz bottle clam juice
- 1 cup of water
- 1 tsp of paprika
- 1 tsp of cajun seasoning
- salt and pepper to taste
- 2 tablespoons chopped, fresh cilantro (optional)
- In a medium-sized soup pot or Dutch oven, heat the vegetable oil over medium heat. Add the leeks and celery and sauté until slightly softened, about 4 minutes.
- At medium heat add the shrimp, scallops and white fish. Saute, stirring constantly, until shrimp just start to turn pink. Add the Tikka Masala sauce, clam juice and water (the soup must overtake the seafood by a little. If there's more seafood than broth, add more water).
- Cook, stirring occasionally, and then add mussels. Add paprika, cajun seasoning and salt and pepper to your taste.Cover and let cook. Check on it occasionally and stir slowly. (White fish may break a part a little).
- Ladle into soup bowls and garnish with fresh cilantro.
- To make the bread for dipping, cut up a baguette and drizzle olive oil on top. Put inside an oven and grill on low for 5 minutes or until it gets slightly brown on top.