Floyd on France book cover featuring Keith Floyd
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Floyd on France
1980s

Keith Floyd

UK en.wikipedia.org/wiki/Keith_Floyd

The man who completely smashed the fourth wall of television cooking. Armed with a ubiquitous glass of wine and an infectious, chaotic energy, Floyd took the kitchen outdoors, onto fishing boats, and into windswept vineyards. He eschewed clinical studio sets for unpredictable real-world environments, permanently changing culinary broadcasting by chatting directly to his camera operators, burning things on camera, and proving that food should be an anarchic, passionate adventure rather than a clinical science.

Legacy

Invented the modern on-location food travelogue genre; broke television's rigid 'studio kitchen' format.

Classic French Bouillabaisse

A rustic, robust Mediterranean fish stew cooked on a French quayside with plenty of local wine.

Ingredients

  • 1.5kg Mixed Mediterranean Fish (Red Mullet, Gurnard, Sea Bass), filleted
  • 500g Fresh Mussels or Clams, cleaned
  • 1 Large Fennel Bulb, chopped
  • 1 Large Onion & 4 Cloves of Garlic, minced
  • 400g Chopped Plum Tomatoes
  • 250ml Dry White Wine
  • 1 Pinch of Saffron threads
  • Strip of Orange Peel

Method

  1. Sauté the fennel, onion, and garlic in a generous splash of olive oil inside a large heavy pot until soft.
  2. Pour in the white wine to deglaze, letting it reduce by half. Add the tomatoes, orange peel, and saffron threads.
  3. Pour in 1 liter of boiling water or fish stock, bring to a rolling boil, and let it simmer rapidly for 15 minutes to emulsion the oils.
  4. Add the firmest fish chunks first, followed by the delicate fillets and shellfish 5 minutes later.
  5. Cook until the mussels pop open. Serve immediately inside wide bowls over crusty bread rubbed with raw garlic.
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Book

Floyd on France

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