On a recent trip to the South of France, we enjoyed a delicious bouillabaisse. It’s a traditional Provencal dish filled with seafood in a rich sauce. I wanted to re-create the memory and flavors of ...
Bouillabaisse, a Provencal fish stew with origins in Marseille, includes three must-have ingredients: saffron, rouille and rascasse (red scorpion fish). This bouillabaisse, from Eric Werner’s Outdoor ...
Nothing like a bowl of fish, vegetables, and aromatics to warm you up. From France to Argentina, Scotland to San Francisco, the tradition of fish stew stretches from coast to coast and country to ...
Bouillabaisse is the iconic fish stew of Marseilles, France’s legendary port city and home to fishermen for centuries. The origins of the stew are humble: It’s thought to have first been made by ...
On a recent trip to the South of France, we enjoyed a delicious bouillabaisse. It’s a traditional Provencal dish filled with seafood in a rich sauce. I wanted to re-create the memory and flavors of ...
Julia Child's bouillabaisse, a kind of Provencal fish chowder, uses local fish, creating a fresh dish that's bursting with flavor. Cook the onions and leeks slowly in olive oil for five minutes or ...
Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...
Bruce Weinstein and Mark Scarbrough take an unconventional, yet intuitive approach to cooking in their recent cookbook, "Cooking Know-How." They focus on basic techniques and recipe styles, then ...
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