November 8, 2013
This fabulous fish stew hails from the South of France, and though its name may seem like a mouthful of fancy French bouillabaisse is actually quite easy to make. An assortment of succulent seafood (traditionally the cheaper types of fish) is simmered in a big pot with Pernod, fennel and tomatoes then served with bread and a mayo-like sauce of garlic, cayenne and saffron known as rouille. We love to make this stew throughout the year, but especially on chilly nights near a warm fire. Learn more about the fascinating history of this dish and get the bouillabaisse recipe from our friend Vicky from Stasty.com here.
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