Bouillabaisse

Recipe courtesy Chef Scott Cutaneo – Le Petit Chateau

Show:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 3

Showing 1-3 of 3

Sort by:

Newest
  • on June 07, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 16, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 31, 2005

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.