altIt has long been the goal of the Galley Guys to eat well and drink elegantly while onboard. Our recipe this issue is “Bouride à la Provençal” prepared for us with style by Dwayne Kearney, Sous Chef at the Port Credit Yacht Club.

Bouride à la Provençal is a Provençal fish stew consisting of, grouper, salmon, shrimps, scallops and mussels cooked in a fennel and saffron broth, garnished by a roasted red pepper aioli, spread on a crostini. It is both hearty and filled with interesting and distinct flavours that all come together beautifully in a single bowl.

We turned to Joseph Akl for a wine recommendation and he suggested that to be fancy and to enjoy this Provençal fish stew, a Brut Sparkling wine would work well. The new wine list at Port Credit Yacht Club includes Telepas – Amalia Brut, a champagne method sparkling white wine from Greece. As Joseph Akl pointed out, this brut style wine offers high acidity with aggressive bubbles and flavours of apple, wildflower honey and snap peas. The flavours seemed to balance beautifully with the flavours in this dish. (An option could be an oaked chardonnay might also be good with this tomato-based recipe.)

The Galley Guys also understand that not everyone has a spacious and fully equipped galley like the Cruisers aft cabin motor yacht that we had at our disposal, so we selected the Bouride à la Provençal because it can be largely prepared ahead. With a bit of pre-planning, this dish can quickly become a one-pot meal.

For the space-challenged galley (about 99% of all pleasure yachts), we learned how to conserve space by using the Magma Stainless Steel Nesting Cookware set. This is produced by the same people who make the Magma BBQs; it is an 18-10 stainless steel cookware set that nests together for storage, needing less than 1/2 cubic foot of cabinet space.

We chose the version with the DuPont Teflon Select Non-Stick coating; the main benefit onboard is the simple clean-up. The set includes three sauce pans, a lid that fits all three, a 5 qt. stock pot, a 9-1/2 inch diameter sauté pan, a lid that fits the stock pot and the sauté pan, 2 removable handles and finally, a convenient “Bungee” storage cord to keep it all together.

Sous Chef Dwayne Kearney, who is accustomed to professional restaurant quality equipment, commented that the Magma Nesting Cookware had heavy bottoms and a feeling of high quality. When we were finished making the Bouride à la Provençal, the pots just rinsed out and wiped clean; exactly what you want on the boat.

While he was chopping the vegetables, Chef Kearney explained that what makes this recipe so flavourful and interesting – as well as fast to prepare – is that it relies on a large quantity of fish stock as the base.

Homemade stock is something of a lost art in today’s fast-paced world but it is the stock that sets this meal apart. Once the stock is made, all the ingredients go into one big pot; quite suitable for a very small galley, especially one with just a single-burner stove.

The fish stock, (or shrimp stock that we used this time) will keep 3 or 4 days refrigerated and up to 3 months frozen.

He starts with the shells from shrimp used for another recipe. To this he adds a quantity of water and cooks down a selection of vegetables; onion, celery, fennel, coriander seed, bay leaf, parsnip, tomato paste and some tomato puree. As they say in France, the stock is the “fond” or the base for future meals.

With the shrimp stock standing by, Chef Kearney started by sautéing a selection of vegetables including fennel – an ingredient that apparently goes well fish.

Once those vegetables reached translucency, he added the shrimp stock and simmered for 20 minutes while he prepared the fish (and shell fish) we had chosen. You can use many different varieties of firm-fleshed fish. Just start with the most firm meat and work your way through so as not to break up the more delicate varieties.

In addition to being a potentially one-pot meal of gourmet quality, you can serve this dish in a bowl, saving further on dishwashing later.

If you are out onboard your boat in the Great Lakes, Pacific or Atlantic coast or even in Georgian Bay, this recipe will quickly remind you that you should have brought your own fishing rod!

In fact, you could use lobster for an even more rich and flavourful variation. The fish stock can keep nicely in your freezer and a bottle of bubbly and some entertaining conversation will make the evening complete. We hope you will try this recipe yourself and by all means – let us know what you think!

Bouride à la Provençal with Aioli
2 Litres Fish (or Shrimp) Stock
1 Fennel
1 Celery
1 Red Pepper
1 Cooking Onion
1 Tbsp. Garlic Chopped
A Pinch of Saffron
1 Tomato
15 Mussels
3 Fillets Grouper
3 Fillets Salmon
12 Scallops
12 Shrimp
Crostini
Roasted Red Pepper Aioli (see recipe below)
Optional – Finely chop jalapeno peppers and add to the ingredients during the simmering for noticeable “heat” if desired.

Julienne fennel, red pepper, onion, thinly slice celery and sweat until translucent. Add the stock and simmer for 30 minutes.

Add the shellfish and fish accordingly (mussels will take longer than salmon).

Season to taste. The Bouride à la Provençal should have the consistency of a light soup just like a bouillabaisse only lighter.

Roasted Red Pepper Aioli
1 Roasted Red Pepper
1 Cup Mayonnaise
Salt and Pepper
A Pinch of Chili Flakes

Puree thoroughly in blender. Serve on toasted crostini as a garnish.

By Galley Guys Greg Nicoll, Andy Adams and John Armstrong

  • Canadian Yachting Sends Off Adamant 1 Headed for the Great Loop
  • Cruisers  Yachts Cantius 54 Delivery with Andy Adams and Canadian Yachting Magazine
  • Canadian Olympic House - Design Sneak Peek
  • Confident Sailor - Reluctant Sailor: The MacLeods and Canadian Yachting
  • The Azores Islands with Distant Shores and Canadian Yachting
  • CY's Galley Guys cook Asparagus and enjoy it with  Whitehaven wine
  • 2016 Azimut 55 S Yacht Sea Trial with Andy Adams of Canadian Yachting
  • Neptunus 650 Express Tour with Canadian Yachting Magazine
  • Yacht Controller Founder Gerald Burton Describes This Precision Docking Innovation
  • Explore the new Cruisers 60 Cantius with Andy Adams and Canadian Yachting
  • Beneteau GT40 Sneak Peek with Canadian Yachting's John Armstrong
  • Galley Guys at Krates Marina in Keswick, Ontario
  • Executive Yacht at Toronto Outer Harbour with Canadian Yachting Magazine
  • Diane Reid - Clipper Round the World Race - The Countdown is On
  • Port Credit Spring In-Water Boat Show with Canadian Yachting Magazine
  • 2016 Neptunus 62 Launch with Canadian Yachting
  • Enjo Outdoor Cleaning Kit - Chemical Free Cleaning Solutions for your Boat
  • Keeping Diesel Fuel Clean Part III - Water Separators - Ask the Experts
  • Launch Day 2015, Midland Bay Sailing Club with Canadian Yachting magazine
  • Keeping Diesel Fuel Clean Part II - Filters - Ask the Experts
  • Mystic Seaport Museum with Canadian Yachting magazine
  • Marine Museum of the Great Lakes with Canadian Yachting magazine
  • Kingston’s Pumphouse Steam Museum with Canadian Yachting magazine
  • Antique Boat Museum Clayton NY with Canadian Yachting magazine

Destinations

  • Prev
It’s dawn on Endymion Island in Thousand Islands National Park: a stand of pine and granite, ...
For three years following our return from a year-long trip to the Bahamas and back aboard our 1981 ...
The food in the grocery store – where does it come from? There are undoubtedly hardworking ...
We had been out on the ocean for 17 days, just the two of us, keeping watch around the clock. One ...
Regatta-cation is defined as the perfectly balanced vacation for a girl such as me, who grew up ...
O’Donnell Point is lumpy on the best of days but as Northern Explorer makes the turn north we ...
We’re leaving the dock early in the morning in order to catch the incoming tide that will carry us ...
The sunny sky suddenly turned black as we waited on the blue line for our turn to enter the mammoth ...
Morning. Thompson Island on Lake Superior. Fourteen nautical miles out of Thunder Bay. Perfect ...
Despite the ongoing lure of the deep blue Caribbean seas, a day pass at La Marina at the Casa de ...

Midland Harbour By Terri Hodgson

The Heart of It all

As an attractive destination for sailors and cruisers alike, Midland Harbour doesn’t really have to try hard to impress; the waters of Georgian Bay attract yachts of all sizes from all over the globe. With a history steeped in lumber and boat manufacturing, Midland Harbour today is an integral part of a thriving town, boasting the largest freshwater marina in the world amongst its offerings. The hometown of Sarah Burke, Glen Howard, Adam Dixon and David Onley to name a few, Midland is the heart of the North Simcoe area, the centre of the neighbouring Georgian Bay communities.

Read more about Midland Harbour ...

Lifestyle

  • Prev
A couple of Canada Day recipes to help keep you out of the galley as much as possible and in the ...
On a gorgeous sunny May evening recently, the Canadian Yachting staff were treated to an evening ...
A recipe of perfection when heading out for a weekend cruise...easy to prepare and delicious...
In the heart of the Huronia wilderness, the Jesuits established the first French outpost outside of ...
It is always an interesting dilemma when crossing into another country; what exactly should one say ...
Like many other harbours on Lake Ontario, Cobourg has seen its fair share of changes. Screams used ...
Bermuda is the host country for the 35th America’s Cup, set to take place in 2017, a competition ...
In 1791, a 36 foot sailboat from Spain, captained by Don Jose Maria Narvaez anchored off Point Grey ...
Mark Mattson is a man of gentle demeanor but don’t be fooled by his calm, cool collectedness. This ...
We hear about the plastic problem in our oceans all the time. Scientists on the media talk to us ...

CY Evening Cruise

Terri Hodgson

On a gorgeous sunny May evening recently, the Canadian Yachting staff were treated to an evening sail aboard Lynn and Pat Lortie’s Adamant 1, complete with delicious snacks and Lynn’s custom audio soundtrack, which may have taken us back a few years.

After a long winter and a cool, wet spring here in Midland, ON, it was such a welcome change to be out on the Bay on a calm, warm evening. Prior to setting out from the Midland Bay Sailing Club we enjoyed a glass of wine and a selection of appetizers that were all prepared using the Carnivore Club’s Meat of the Month box.

Read more: CY Evening Cruise ...

Beneteau GT 35Andy Adams

Great performance in a versatile, modern design

For the Canadian Yachting readers who are not yet familiar with Beneteau’s broad range of power boat models, the Gran Turismo 35 may come as a bit of a surprise. Our test boat is a head-on competitor to the North American built express cruisers and the latest day boats that are coming on the market.

The GT35 has the style and amenities to match the best new designs in it’s size range, the stern drive power to deliver exhilarating high speed performance plus, it still adds in an overtone of Euro style.

Read more: Beneteau GT 35...

DIY & How to

  • Prev
A propeller is only as effective as the rest of the drive system. This is a bold statement; but the ...
Informed estimates are that barely 10% of Canadian pleasure craft have underwater lighting but in ...
This article is the first of 2 parts. Part 1 deals propellers for displacement boats and Part 2 ...
Comfort and convenience are important factors both to keep boaters enjoying boating as well as to ...
Sunshine flooded the waters separating California’s Catalina Island from Channel Islands Harbor, ...
We've all heard this before but it's especially true when it comes to boating– knowledge is power. ...
Winterizing your boat in the fall is important and may be a daunting task for some boat owners.  ...
Boaters who prefer to be on the hook, such as ourselves in our Islander 36 sailboat Holole’a, ...
Will traditional paper charts soon be a thing of the past? And what will that mean for recreational ...

Marine Products

  • Prev
Free Wireless Tools Provide Automatic Updates and Enhance Remote Service Support
Back Cove Yachts announces the debut dates for its newest model, the Back Cove 32. Internationally, ...
The brand-new Cruisers Yachts Cantius 54 is heavily protected by fenders as the delivery crew ...
Available in 11 colours, non-toxic, non-hazardous, UV and water resistant, the Hairline Fix ...
Now the climate on board can be a lot more comfortable with two new air conditioning products from ...
FLIR Systems has announced that the latest Raymarine LightHouse OS now includes a graphical weather ...
With the launch of new 2017 yacht, Cruisers reenters flybridge segment...
Beneteau announces the Americas premiere of the new Oceanis Yacht 62 at the United States Sailboat ...
Yamaha’s new offerings give boaters more power, control and peace of mind, with the introduction of ...
Taco Marine introduces marine-grade King Starboard Anti-Skid for preventing slipping in high ...