Tuesday, June 16, 2009

Donabe Bouillabaisse and Rose Wine

I made a quick bouillabaisse with the tagine-style donabe, "Fukkura-san", and served with the brown rice cooked with the double-lid donabe rice cooker, "Kamado-san" tonight. It took less than 30 minutes to prepare the Bouillabaisse. The actual cooking time was less than 15 minutes! All you need is the high quality ingredients and the right tools. This tagine-style donabe, "Fukkura-san" is such an amazing pot. The ingredients were sauteed, steamed, and stewed in this one pot to make the complete dish and the flavor was really brilliant.

The broth had such a complexity and it tasted as if it's been cooked for a long time. I posted the recipe on toiro's website. So, please check it out!

With this dish, I had the perfect wine to complement the fresh seafood flavors with the tomato-saffron sauce. We opened 2007 Prieure de Montezargues, Tavel. This was the best still rose wine I have had in a long time! Tavel, in Southern Rhone, is known for the bright-flavored rose wine. The winemaking of Prieure is overseen by Guillaume Dugas, who is a son of the winemaker Alain Dugas of Chateau La Nerthe in Chateauneuf-du-Pape. The nose had the raspberry, dry apricot, orange zest, and spice. The palate was fresh and spicy. It had the similar sensation as the sansho pepper (mountain pepper) on the palate.

I can't wait to repeat the same dinner soon.