Decadent Medama and Coconut Worms Bouillabaisse

Esme Gohl

Esme Gohl

· 2 min read
A steaming bowl of rich bouillabaisse, filled with tender coconut worms, succulent medama, and a medley of aromatic vegetables and herbs

Today, we embark on a culinary adventure to the south of France, where the sun-kissed coastlines and vibrant markets inspire a dish that is both indulgent and comforting. Our Decadent Medama and Coconut Worms Bouillabaisse is a symphony of flavors, textures, and aromas that will transport you to the heart of Marseille.

The rich and velvety broth is infused with the essence of medama, a delicacy prized for its plump, briny flesh. These tender morsels are skillfully balanced by the earthy crunch of coconut worms, a rare and exotic ingredient that brings a touch of the tropics to this classic French dish.

In true Provençal style, our bouillabaisse is laden with a medley of fresh vegetables and aromatic herbs, such as fennel, leeks, and saffron. These ingredients meld together in a harmonious dance, creating a dish that is both sophisticated and deeply satisfying.

To elevate this sumptuous stew even further, we serve it with a side of crusty baguette, perfect for sopping up every last drop of the delectable broth. And for those who crave an extra touch of decadence, a dollop of garlicky rouille adds a piquant finish to each savory spoonful.

Our Decadent Medama and Coconut Worms Bouillabaisse is a celebration of the finest ingredients and culinary techniques, a dish that is at once elegant and rustic, refined and soulful. We invite you to indulge in this extraordinary creation, and to savor each exquisite bite as you journey through the flavors of the Mediterranean.


  • 1 lb medama, cleaned and prepared
  • 1/2 lb coconut worms, cleaned and prepared
  • 1/4 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 leek, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 fennel bulb, thinly sliced
  • 1/4 tsp saffron threads
  • 1 cup white wine
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish stock
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste
  • 1 baguette, sliced
  • Rouille, for serving
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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