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Fire up this French fish stew for your next feast

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: La Bouillabaisse from Payard Pâtisserie & Bistro in New York City.

Bouillabaisse comes from two French words bouillir (to boil) and abaisser (to reduce) and that is exactly what it takes to cook this dish. It is a traditional Provençal fish stew. Some of you have requested it, so we've "stolen" this recipe from a chef who is known for his bouillabaisse, Chef Philippe Bertineau of Payard Pâtisserie & Bistro. This is a recipe that makes sense when you have a large gathering you want to cook for as it is easily doubled or even tripled. You do have to plan ahead as it does take a bit of time to prepare. Below is a recipe for the Bouillabaisse broth — add what you like to the broth. Chef Bertineau puts Chilean sea bass, mussels, clams and squid — and a recipe for rouille which is sort of like a strong homemade mayonnaise accompaniment to bouillabaisse. For those that want that extra little touch, we've also "stolen" an easy garlic crouton recipe. Bon appétit!

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Payard

1PfalsefalseAbout the chef: Philippe Bertineau's passion for cooking began as a child. Raised on his family’s farm in the Poitou Charentes region of central western France, he learned to incorporate the freshest herbs and vegetables into his cooking.

Bertineau's six years of professional culinary study include numerous apprenticeships in the kitchens of Middle–Western Bordeaux, Southwestern France, and the Basque region of France, including the Hotel du Palais in Biarritz. His first travels took him to London where he spent a year at the Auberge de Provence. Philippe then returned to France where he spent another year in the kitchen of Restaurant Vanel in Toulouse.

Moving to New York, Philippe worked as a Sous Chef for Park Bistro specializing in Provençal cuisine. In 1993, he joined Restaurant Daniel and remained there until 1997 when he left to take the position of Executive Chef at Payard Pâtisserie & Bistro.

La Bouillabaisse is served at Payard Pâtisserie & Bistro for $28 for lunch and $29 for dinner. This recipe is for a serving size of four.

La Bouillabaisse

Chef Philippe Bertineau of Payard Pâtisserie & Bistro in New York City

Payard Pâtisserie & Bistro

1032 Lexington Avenue

New York, New York 10021

212-717-5252

www.payard.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.