Chicken Bouillabaisse

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I do have one comment, that it matters that most of us do not have the ovens, like Ina uses, I think that makes a big difference in the cooking temps. I have double electric ovens and when I cook things that are in the exact same pans I turn up the oven at least 50 degrees, sometimes even more!
Maybe I am wrong, but to me those commercial ovens,espically gas ones cook at higher temps...and cook faster....

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I made this last week for a big family dinner - it was wonderful! I ended up with a lot of sauce and a lot of rouille. I later used the leftover sauce with a tapas recipe for mini meatballs and the rouille became a pizza topping. No cheese, just the rouille on homemade pizza crust cooked on bricks at a very high heat. I'm going to make that again for Thanksgiving as an appetizer with champagne! I like the suggestions for making it more authentic, will tinker with it the next time.

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This was and OUTSTANDING meal! Like the other reviews I tweaked the recipe as well,(all due respects Ina!
I substituted anise seeds instead of the pernod! The anise seeds gave all the flavor for a fraction of the cost of a bottle of Pernod! WOW, so tasty!! Can't wait to make it again!

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I am a giant fan of Ina and have all of her cookbooks and have cooked almost all of her recipes and can easily say that 98% of the time I love everything but this one was not a winner in our house. I did not make the mayonnaise which I think could have changed it up for us but without it - it was just alright.

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I compiled all the information in the previous comments to create my own twist of this dish. It is very flavorful- I think the dish wouldn't be the same without the saffron! It's a must! I used a larger can of tomatoes than recipe required and ommitted the Pernod. I left the dish Rustic - so didn't think it was necessary to puree it all. I added 1 shallot, 1 leek, and some torn up fresh italian parsley. Ina's oven must have been convection- because you have to turn the heat up to 400 to get the potatoes done. The Rouille adds just the perfect finishing touch, but only use 1/2 cup of olive oil- it's plenty! Delicious!

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First, I am not sure what BC was thinking...Pernod costs about 32 dollars a bottle which is a lot when you are only using 3 Tablespoons. So I did some internet research and learned that three things can be used in place, I happened to choose Sambucca and got the airplane size bottle that was exactly 3 T. Second, I would skip the Rouille the next time as I don't think the dish really needs it and it was a waste or a cup of my good olive oil. Third, I cooked as directed and the potatoes were raw so I turned the heat up to 375 and cooked it an extra 25 minutes. Next time I would cook it higher than 300 or possibly boil the potatoes a few mintues prior to putting them in the oven. The sauce for this dish, and I followed with all of the ingredients, except used Sambucca, was really good. Not sure though if I would make it again unless I didn't have to cut the chicken up myself. That alone is a pain.

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We love bouillabaisse and this recipe looked so good. I did tweak it a bit though. I decided not to puree and keep it rustic. I added leeks, fresh fennel along with the seeds, whole shallots and the garlic, along with 1 tablespoon orange peel, fresh Italian parsley, saffron, and the tomatoes, all traditional bouillabaisse ingredients. Rather than add the potatoes, I made some polenta with herbs (rosemary, and cut into squares and fried in a bit of olive oil and served along side the chicken. It was a true comfort meal and delicious. Thank you Ina.

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This recipe was great! I did not have the Pernod, but I figured it didn't matter. I also cooked it at a higher temp, 300 degress was barely getting it cooked. I loved the routille on top. At first I thought it might have been unnecssary, but I found it was a wonderful addition to the chicken. It's a recipe keeper. I'm looking forward to trying some other recipes from the new cookbook.

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This meal was worth the moderate amount of work. I did not have the safron for the rouille but it was still wonderful. I agree-I think the one cup of olive oil was a typo. I put in barely 1/2 cup and it was way past the "dollup" stage. Wish someone would correct the recipe for us.

Also the tomato sauce seemed to get very salty and a little bitter the longer I cooked it, but that could be the puree I used (Progresso. I just added sugar to cut that and I was good to go!

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I made this for several guests and it was superb. The recipe says cook at 300 degrees for 45 -55 minutes - I think this should have been 400. Mine didn't start cooking until I turned up the heat - maybe a typo.

I found the mayo difficult to create, but even if you are unsuccessful it will be a beautiful dish!