I have learnt that there is a very clear distinction between food bloggers and food photographers / stylists. For all intents and purposes, I am a food blogger and I concentrate on bringing you, my reader, the very best recipes I possibly can. I cook at night when I get home from work – yes, I do have a regular job. Usually, I start cooking at 18h00 and in summer it is still light. But in winter, the sun has set and it is a lights on situation. I dish up our supper around 19h00 and just before we go and sit down I take a photograph of our meal. Basically, what you see here is what we eat. On the very odd occasion I will take a photo during the day but that is about as close to food photography as I will get. This photograph is the bouillabaisse I made at home and photographed under a halogen light in my kitchen.
I was very fortunate to spend an afternoon with Sam Linsell who is a food stylist / photographer. I made bouillabaisse for her and she showed me a few tricks of her trade. Sam showed me how she goes about styling her photographs and what goes in to taking the perfect shot. I learnt so much from her, and even though you don’t see it everyday on my blog it is something I think about each time I take a photo. I know that the next step for me is a better camera -but that is a long way off from happening as I am throwing all my spare cash at building a house, and I want to stay true to being a food blogger first and foremost. This photograph was taken by me and styled by Sam.
I don’t make use of props as I am a bit impatient and I like to concentrate on the dish. Also, my blog is not photo ‘heavy’ as I am really all about the recipe. This recipe for bouillabaisse was tested over a long period of time and made about 4 times before I was happy with the end result. I hope you will give it a try!
Bouillabaisse
Ingredients
- 1 onion, peeled and chopped
- 1 large carrot, sliced
- 1 large tomato, finely chopped
- 1 fennel bulb, sliced
- 15 mls crushed garlic
- 1 red chilli, chopped
- 1 sprig fennel fronds
- 1 small bunch parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 Piece dried orange rind
- 300 g firm white fish, thickly sliced
- 300 g mussels
- 1 generous pinch saffron
- 60 mls olive oil
- 60 mls white wine
- salt and freshly ground black pepper to season
- 500 mls decent quality fish stock
Garnish
- 10 g fresh coriander, roughly chopped
Method
- Using a heavy bottomed casserole dish with a lid, layer the onion, carrot, tomato and fennel
- Add the garlic, chilli, fennel, the small bunch of parsley, thyme, bay leaf and the orange rind
- Layer the fish and the shellfish on top
- Grind the strands in a pestle and mortar
- Add the oil and the wine and mix
- Pour over the shellfish
- Season generously with salt and pepper
- Leave to marinade for 2 hours and then pour in the stock
- You want the stock to cover the fish – you might not need all of it, and if you need more, use water
- Bring to the boil with the lid on, remove the lid and boil for 12 minutes
- Gently remove the shellfish and fish and place into a deep soup bowl
- Strain the broth and serve over the fish and shellfish with a sprinkle of coriander
Notes
Click on the links for conversions and notes.
What I blogged:
- one year ago – Cake Pops
- three years ago – Hollandaise Sauce
Oh Tandy, I hear you!! I too work and have to make do with artificial lighting, take a quick pick a minute before it’s devoured by the family…I love Bouillabaisse. It reminds me of the month I spent in Marseille, we dined on this when we felt like something special and it was always washed down with a crispy glass of white. Bliss!
Oh, how lovely to spend a month in Marseille. I have never been there but it is on my list of places to go!
Fabulous recipe Tandy. I like to photograph the food and not props. It might be a bit short sighted but I like to show the food the way it will be eaten and not dressed up, if you know what I mean. Your photographs are lovely.
Have a happy day.
🙂 Mandy xo
Thank you for the compliment Mandy, and I also show exactly what we eat 🙂
Your recipe is a great one, dear Tandy. Xx
Thank you Sophie 🙂
Your recipe looks and sounds absolutely scrumptious. 🙂 What fun to learn from such a talented food stylist. 🙂
Thank you Krista – it was a lovely experience 🙂
Hi, Tandy, lovely bouillabaisse recipe and I like the idea of adding some coriander leaves and blossoms to it.
Like you I am a WYSIWIT (what-you-see-is-what-I-took) person and most of the time I use my iPhone camera app. But it is nice when time allows it to fiddle around a little bit with a better camera and the results are obvious.
Even with time on my hands, I don’t fiddle too much. I am not patient enough 😉
LOL, with you whole heartedly!
🙂
I don’t go too crazy with food styling but I do try to put out a placement and have some items in the background just for some context. it’s just a few extra steps but it really makes a photo much better!
That is a great idea Joanne – I will do that when we move into the house as I will have the space to set up for my photos 🙂
Another recipe I’ve had in the back of my mind to try. Seems simple enough so no more excuses. Thx Tandy xx
It is so simple and so tasty! Enjoy 🙂
I agree with you whole heartedly on the food blogger vs photographer/stylist!I am not a Food Stylist, or Food Photographer. Just me, my food and my blog. Do what we can with what we have 🙂
For sure Jackie 🙂
i totally understand what you mean–& lucky you for getting some tips from Sam
It was a great learning experience for me Usha 🙂
I love to see your process. The difference between the two photos is interesting. And looks tasty!
Thank you Mary Frances – the styling takes a lot of time!
Love your admissions on food styling Tandy! I’m with you although your recipes are so much more eloquent. I especially like this one as I am a shell fish eater. Always appreciate your food and your photos.
Thank you so much for the comment and the compliment Tammy 🙂
Oooh la la – gorgeous recipe! I too focus more on the food than the photo and we tend to eat even later, so it’s really hard to get a decent shot 🙁
I am not sure I could get used to eating as late as you do 🙂
Your bouillabaisse looks so delicious, and nicely photographed! Bookmarking this recipe–thanks for sharing! 😀
I need to try working on my photo-taking skills as well, but just like you I want to first focus on the food itself and I am also investing my money towards renovations in my new home.
I think it is a matter of prioritizing and making it work for you Ada 🙂
Just mouthwatering…looks delicious!
thank you Kalyan 🙂
Hi TAndy, this dish looks very nice and the pictures are excellent. Like you, I don’t fuss about with my food photography. I see you add red chili, carrot and white wine which I like. I don’t like mussels so I replaced them with prawns. This looks and sounds delicious.
Thank you Robbie, I really appreciate you commenting on this old post. I think anything can be swapped out as traditionally it would have been made with what was available. Do you eat clams?