Published September 1, 2001.
Could we make a richly scented seafood stew at home in two hours with supermarket fish and no sous-chef?
Home cooks who know bouillabaisse know the problems -- expensive, hard-to-find varieties of fish, a homemade fish stock, and a host of diverse ingredients.
We wanted to bring this classic Provençal fisherman's stew into American kitchens, without sacrificing flavor or a paycheck.
Simplify and improve homemade fish stock with fish frames from the fishmonger, choose appropriate and available seafood varieties, and top it all off with a garlic rubbed crouton and a nap of heady rouille.
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