Bouillabaisse

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this recipe but changed a few things. I couldn't find snapper so used cod instead. I also used tilapia instead of monkfish. I wasn't sure how m uch wine was needed so used 3/4 cup and it was perfect. I couldn't find chevril so substituted with tarragon. The recipe didn't say what to do with the veggies after straining so so threw them back in at the end--they smelled too good to toss!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe, I replaced chivel with chive and added more saffron and crushed red pepper flakes for a kick. It turned out great
The only drawn back was time consuming. I made fish stock the night before and started the process late morning. We had for dinner at 6:00PM
Great with French Baquett.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very easy dish to make. I modified it slighlty due to the lack of Chevril and some fish. I used grouper and ocean perch instead of snapper and monkfish. I also added more saffron. Mix and match with this and you can't go wrong. Time is the only drawback. You need to start early to make it in time for dinner, but well worth it. Taste is awesome and so are the leftovers. If you do not like strong fish stick with white fish alone.