I wanted to share 2 unique but very different #Holidays that are being celebrated on December 14 December 14 National Bouillabaisse Day #BouillabaisseDay & December 14 Roast Chestnuts Day #RoastChestNutsDay.
My family haven’t had the opportunity to try Bouillabaisse or to Roast Chestnuts so both of these #Holidays are reaching moments for my family as we try new foods we’ve never had before. If you’re like use I’ve shared a recipe for Bouillabaisse for you below and also a way to Roast Chestnuts during the Holidays in your home to share with your friends and famil
December 14 — National Bouillabaisse Day #BouillabaisseDay
I wanted to remind you December 14 celebrates National Bouillabaisse Day, a perfect excuse to enjoy one of France’s most iconic Seafood dishes. Bouillabaisse is a rich, aromatic Fish Stew that originated in the port city of Marseille, traditionally made with Rockfish, Saffron, Fennel, and Citrus Zest. It’s a dish with deep roots — once a humble fisherman’s meal, now a beloved culinary classic enjoyed around the world.
What Makes Bouillabaisse Special?
- A blend of multiple fish and shellfish
- A fragrant broth infused with herbs and spices
- Traditionally served with crusty bread and rouille, a garlicky spread
How to Celebrate
- Try making your own bouillabaisse at home
- Visit a French restaurant for an authentic bowl of Bouillabaisse
- Share your creation or favorite recipe using the hasshtag #BouillabaisseDay
If you want, I can help you craft a post, recipe, or fun fact list to go with your recipe just leave me a comment and I will get to work on what you need.
Here’s a vibrant, classic bouillabaisse recipe — the iconic Provençal fish stew from Marseille. It’s rustic, aromatic, and built on layers of saffron, fennel, and fresh seafood. I’ll give you a version that’s traditional but still doable in a home kitchen.
Classic Bouillabaisse (Serves 4–6)
Ingredients
For the broth
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 large leek (white part), sliced
- 2 celery stalks, chopped
- 1 fennel bulb, sliced
- 4 garlic cloves, smashed
- 2 large tomatoes, chopped (or 1 cup canned)
- 1 strip orange peel
- 1 tsp fennel seeds
- 1 bay leaf
- A pinch of saffron threads
- 1 tsp smoked paprika (optional but lovely)
- 1 cup dry white wine
- 6 cups fish stock (or water + clam juice)
- Salt and pepper
Seafood (mix and match)
Traditionally: firm white fish + shellfish
- 1 lb firm white fish (cod, halibut, snapper)
- 1 lb mussels or clams
- ½ lb shrimp
- Optional: scallops, crab, monkfish, or whatever looks fresh
For serving
- Crusty bread
- Rouille (garlic–saffron mayo) or aioli
- Fresh parsley
Instructions
1. Build the aromatic base: Heat olive oil in a large pot. Add onion, leek, celery, fennel, and garlic. Cook 10 minutes until softened and fragrant.
2. Add tomatoes and spices: Stir in tomatoes, orange peel, fennel seeds, bay leaf, saffron, and paprika. Cook 5 minutes to concentrate the flavors.
3. Deglaze and simmer; Pour in the white wine and let it bubble for 2 minutes. Add the fish stock. Simmer uncovered for 25–30 minutes.
4. Add the seafood
- Add firm fish pieces first (they need the longest).
- After 5 minutes, add mussels/clams.
- After another 3 minutes, add shrimp and any delicate seafood.
Cook until everything is just done and the shellfish have opened.
5. Taste and finish: Season with salt and pepper. Remove the orange peel and bay leaf.
Serving
Ladle the bouillabaisse into warm bowls. Serve with toasted bread spread with rouille or aioli. Scatter fresh parsley on top.
If you want, I can also give you:
- A quick weeknight version
- A super-authentic Marseille version
- A recipe for rouille
- A shopping list
Just tell me what direction you want to take this dish.
December 14 Roast Chestnuts Day #RoastChestNutsDay
Roasting chestnuts at home is one of those simple rituals that makes your whole place smell amazing. Here’s a clear, no‑nonsense way to do it, whether you’ve got an oven, stovetop, or air fryer.
Step 1: Prep the Chestnuts
Before any heat touches the Chestnut, you must score the shells, so they don’t explode.
- Rinse and dry the chestnuts.
- Using a sharp knife, cut an X on the flat side of each nut.
- Don’t skip this — the steam needs to escape.
Method 1: Oven Roasting (classic and easiest)
- Preheat your oven to 425°F.
- Spread chestnuts on a baking sheet, cut side up.
- Roast for 20–25 minutes, until the shells curl back where you scored them.
- Wrap them in a clean towel for 5–10 minutes — this softens the shells and makes peeling easier.
Method 2: Stovetop (cast‑iron pan)
- Heat a dry cast‑iron skillet over medium.
- Add chestnuts in a single layer.
- Cover and shake the pan every few minutes.
- Roast for 15–20 minutes, until the shells split and the nuts feel tender.
Method 3: Air Fryer (surprisingly good)
- Preheat to 375°F.
- Air fry for 10–15 minutes, shaking halfway through.
Peeling Tips
Chestnuts peel best when they’re hot. If they cool down, the inner skin gets stubborn — just rewarm them briefly.
Serving Ideas
- Eat warm with a pinch of salt
- Toss with butter and rosemary
- Add to stuffing, salads, or winter desserts
If you want, I can help you choose the best chestnuts at the store or suggest flavor variations. Just leave me a comment with what you’re looking for and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
