Rouille for Bouillabaisse
0 comments
Appears in Cook's Illustrated September/October 2001
Bouillabaisse wouldn't be complete without this garlicky sauce.
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 ...