After she staged in Provence, Carolyn King, Executive Chef of Edgartown Yacht Club, brought back a recipe she learned abroad, to share the culinary experience with members.
A few years ago, Carolyn King, Executive Chef of Edgartown (Mass.) Yacht Club (EYC) traveled to Provence to spend a week learning in French kitchens.
“My group and I traveled to a Relais & Châteaux in the Luberon Valley of France where the chef had brought in the fresh catch from the Mediterranean,” says King.
The catch included Conger Eel, John Dory, Tautog and Rascasse. King and her group spent the entire morning cleaning the fish, making the broth and preparing the vegetable garnishes.
“Bouillabaisse was originally made for fishermen, as it uses the fish that is too bony or ugly to sell,” says King. “Rouille, a garlic aioli made with saffron so it’s as yellow as the sun, is also a very important part of the dish’s composition.
“Bouillabaisse is traditionally served in two parts: the soup, bread and rouille in one bowl, and the fish is served separately,” she continues. “For ease of service, I’ve combined the two into a beautiful composed dish that our members adore.”
King’s bouillabaisse offers a fantastic backstory for EYC members to share with their guests. It also directly demonstrates how the club’s continuing-education stipend is beneficial to the chef, the menus and the members.
Follow Chef King on Instagram: @chefcarolyn2003
Recipe:
