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Summer Bouillabaisse recipe question

mvlsi's picture

I was looking at the Summer Bouillabaisse recipe and saw something I see often and that's adding fresh corn from a cob at the end of a recipe without providing any time for it to cook. The corn is added after the fish which I would assume is the last item to add because it is delicate and only needs a short time to cook. That would mean to me that the corn is raw since I don't see any mention of cooking it anywhere before this step. Other than that it sounds great but I don't want to ruin it. Can someone confirm this is correct before I try it?


Gretchen's picture

Corn that is very fresh, (post #70306, reply #1 of 3)

Corn that is very fresh, young and just cut off the cob is delicious eaten raw, or just barely heated at the end of the recipe. I think it DOES have to be young and fresh. If the kernels are big and tough, they will still be OK, because they aren't all that great cooked. They are tough.

I freeze corn every year--cut off the cob, and it comes to a simmer and is basically done, with the starch enzyme immobilzed so it doesn't turn the corn sugar to starch.

Marie Louise's picture

I'm making this for dinner (post #70306, reply #2 of 3)

I'm making this for dinner tomorrow. One of the many great "Make It Tonight" emails that I've saved in the last few weeks. 

Marie Louise's picture

I liked the rouille! (post #70306, reply #3 of 3)

I used my regular Fish Stew base but otherwise, followed the recipe.

My usual Rouille is a homemade mayonnaise w/ roasted red peppers, but the Smoked Paprika Rouille was very, very good-and a lot quicker to make. That's going in my permanent collection, it would be good on all sorts of things. 

I also liked making it w/ all fish (I used a combination of halibut and local sea bass.) I usually add shellfish but this was a nice change.

I didn't care for the corn in it, more because of the crunchy texture than the taste.