Rouille for Bouillabaisse

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Appears in Cook's Illustrated September/October 2001

Bouillabaisse wouldn't be complete without this garlicky sauce.

SERVES 8 to 10 (Makes about 1 cup)

TIME 10 minutes

Rouille for Bouillabaisse

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 ...

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