Cookingdom Level 60 - Bouillabaisse
The ultimate guide for Cookingdom Level 60 Bouillabaisse, helping players master the cooking adventure of Cookingdom.
Cookingdom Level 60 Walkthrough Video
Cookingdom Level 60 Walkthroughs & Guide
Welcome to Cookingdom Level 60, where your mission is to craft the perfect Bouillabaisse using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.
This walkthrough gives you the exact steps to succeed in Cookingdom Level 60, detailing every ingredient, action, and placement needed.
Ingredients Needed
| Ingredient | Quantity | Notes |
|---|---|---|
| Chili Peppers | 1 bowl | Washed, then grilled to make the rouille. |
| Clams | 1 bowl | Washed in the sink. |
| Baguette | 1 loaf | Sliced and toasted, served with rouille. |
| Spring Onions | 1 bunch | Chopped and used in the broth. |
| Artichoke | 1 | Chopped and sautéed for the broth. |
| Tomatoes | 2 | Sliced and added to the broth. |
| Cilantro | 1 bunch | Chopped for garnish. |
| Ginger | 2 pieces | Julienned and added to the rouille. |
| Garlic | 3 cloves | Minced for broth and rouille. |
| Fish | 1 whole | Filleted, with bones used for broth and flesh cooked in the stew. |
| Lemon | 1 | Sliced, with juice and zest used in the broth. |
| Oil | 1 bottle | Used for sautéing and making rouille. |
| Salt | 1 shaker | Used to season the rouille. |
| Egg | 1 | Used as a binder for the rouille. |
| Black Pepper | 1 shaker | For final garnish. |
Step 1. Prepare Vegetables and Seafood
Start by washing the red chilis and clams in the sink. On the cutting board, slice the baguette, chop the spring onions, artichoke, tomatoes, and cilantro. Then, julienne the ginger, mince the garlic, fillet the fish (separating bones from flesh), and slice the lemon. Place each prepared ingredient into its own bowl.
Tip: Preparation is key. Have all your ingredients chopped and ready before you start cooking the broth.
Step 2. Create the Aromatic Broth
Pour oil into a large pot and heat it. Sauté the minced garlic, chopped artichoke, and spring onions. Once fragrant, add water, sliced tomatoes, and stir. Add salt, lemon juice, and lemon zest. Finally, add the fish bones and fillets to the pot and let it simmer.
Tip: Simmering the fish bones in the broth is crucial for developing a deep, authentic seafood flavor.
Step 3. Cook the Mussels and Finish the Stew
After the fish has cooked, remove the bones. Add the fresh clams to the pot and cook until they open. Once everything is cooked, ladle the bouillabaisse from the pot into a large serving bowl.
Tip: Don't overcook the seafood. The fish should be tender and the mussels should be just opened.
Step 4. Prepare the Rouille and Toasted Bread
While the stew simmers, prepare the accompaniments. Grill the red chilis and toast the baguette slices. In a mortar, mash the grilled chilis and some of the cooked garlic from the stew. Add julienned ginger, a raw egg, salt, and oil, then whisk everything into a smooth, spicy sauce (rouille).
Tip: Emulsifying the egg with oil is the key to a creamy rouille. Add the oil slowly while whisking continuously.
Step 5. Final Plating and Serving
The finished bouillabaisse is served in a large bowl. Alongside it, place the bowl of rouille and the toasted baguette slices. To serve, spread the rouille on a slice of toasted bread and place it on top of the stew. Garnish the dish with a sprinkle of black pepper and chopped cilantro.
Tip: The traditional way to enjoy bouillabaisse is by dipping the rouille-topped bread into the rich stew.
Tips and Tricks for Cookingdom Level 60
The video emphasizes preparing all ingredients first, which makes the cooking process much smoother.
Creating the rouille is a multi-step mini-game; ensure you complete each part from grilling the chilis to whisking the sauce.
The fish bones are added to create a flavorful stock and are removed before serving the final dish.
The final assembly has specific steps: ladle the soup, place the bread, add the rouille, then garnish. Follow the on-screen prompts.
Cookingdom Level 60:
Forgetting to wash the initial ingredients like chilis and clams.
Incorrectly preparing any of the vegetables or the fish.
Adding ingredients to the broth in the wrong order, which might affect the flavor.
Failing to properly emulsify the rouille, resulting in a separated sauce.
Cookingdom Level 60
Bouillabaisse
