Bouillabaisse

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Rich, complex, and deep.

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This is one of the best I've seen here.I haven't cook this yet.But I can tell since a made bouillabaisse before. This going to be a "Hit"I am about to do it for a dinner party.
I can't wait! I'll be back here for my guess comments....


Merci,

Yoleine

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I made this with vegetable stock instead of fish and did not have the pernod - the flavor was still spectacular. We used 1lbs of mussels so that flavor helped. We also used shrimp, scallops, fish, and king crab legs. There is enough for 3 meals easily.

I would make this for a dinner party - everyone would love it.

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I never made a bouillabaise before but decided to make it for our Christmas Eve dinner. I can't begin to tell you how many compliments I received that evening. The broth was perfect, I couldn't find fish broth so I used a combination of fish boullion and clam juice. The fishes cooked perfectly, a little more time needed to open the clams and mussels though. I even prepared the veggies and broth 2 days ahead and finished with the fish just before serving. It was a tremendous hit.

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This yummy fish stew is so flavorful and delicious. Worth all the effort!