Bouillabaisse Style Fish Stew

Published September 1, 2001.

Why this recipe works:

For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and topped it all off with a garlic-rubbed crouton and a… read more

For a bouillabaisse recipe that would make sense in the American kitchen—streamlined and economical—we simplified and improved homemade fish stock with fish frames from the fishmonger, chose appropriate and available seafood varieties, and topped it all off with a garlic-rubbed crouton and a nap of heady rouille.

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Serves 8 to 10

If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.

Ingredients

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