How to make a classic French dish like coq au vin or bouillabaisse


French cuisine is renowned for its richness and diversity. From the exquisite pastries to the delectable main dishes, there is a wide range of dishes to explore. Two classic French dishes which are must-try are coq au vin and bouillabaisse. Coq au vin is a poultry dish cooked in red wine sauce, while bouillabaisse is a delicious seafood stew with a blend of herbs and spices. If you are looking to add a new French dish to your culinary repertoire, these two dishes are an excellent place to start. In this article, we’ll take you through the steps of making these classic French dishes to perfection.

Coq au Vin

– 1 whole chicken
– 1 bottle of red wine
– 200g bacon
– 200g button mushrooms
– 3 onions
– 4 garlic cloves
– 4 tbsp flour
– 2 tbsp tomato puree
– 2 bay leaves
– 3 sprigs of thyme
– Salt and pepper
– Olive oil

1. Cut the chicken into pieces and season with salt and pepper.
2. In a large casserole dish, heat up some olive oil on medium heat. Add the chicken and brown both sides.
3. Cut the bacon into small pieces and add to the casserole dish.
4. Finely chop the onions and garlic and add them to the casserole dish once the bacon is slightly browned. Cook until the onions become translucent.
5. Add the flour and stir well until all the ingredients are coated.
6. Pour in the red wine and tomato puree, stirring well to combine.
7. Add the bay leaves and thyme to the casserole dish. Reduce the heat and let the dish simmer for 1.5 to 2 hours.
8. In a separate pan, saute the mushrooms until they are cooked. Add to the casserole dish and continue cooking for another 15 minutes.
9. Once the chicken is tender and cooked, remove from heat and serve hot.


– 500g mixed seafood, such as cod, mussels, shrimp, and clams
– 2 onions
– 4 garlic cloves
– 2 leeks
– 2 fennel bulbs
– 4 tomatoes
– 1 tbsp tomato puree
– 1l fish stock
– 1 tsp saffron
– 3 bay leaves
– Salt and pepper
– Olive oil

1. Clean the seafood and chop it into small pieces.
2. In a large saucepan, heat up some olive oil on medium heat. Add the onions, garlic, leeks, and fennel. Cook until the vegetables become soft and translucent.
3. Add the chopped tomatoes and tomato puree to the saucepan. Cook for a few minutes.
4. Pour in the fish stock and stir well.
5. Add the saffron, bay leaves, salt, and pepper. Let the soup simmer for 10 to 15 minutes.
6. Add the seafood to the saucepan and let it cook for another 10 minutes.
7. Once the seafood is cooked, remove the bay leaves and season with salt and pepper to taste.
8. Serve the bouillabaisse in bowls with freshly-cut bread.

Final Thoughts:

French cuisine can seem intimidating, but with the right ingredients and instructions, you can create delectable dishes that will impress your guests. Coq au vin and bouillabaisse are only two examples of the incredible French dishes that are waiting to be discovered. Try making these dishes, and you will surely impress your family and friends with your culinary skills. Bon appétit!

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