Bouillabaisse
Born in the fishing port of Marseille, this legendary Mediterranean fish stew was once the humble catch of fishermen who cooked their unsellable fish on the beach. Today it stands as a crown jewel of Provencal cuisine, featuring the freshest rockfish, shellfish and crustaceans simmered in a saffron-scented tomato broth perfumed with fennel and a splash of Pastis. Served traditionally with garlic rouille and crusty croutons.
Ingredients
- mixed fish
- shellfish
- fennel
- saffron
- tomatoes
- pastis
Instructions
- Make fish stock
- Prepare rouille
- Cook fish in broth
- Serve with croutons