"A traditional Provençal seafood stew, bouillabaisse, started out as a humble fishermen's dinner. Today, it's considered a culinary classic, usually showcasing a veritable boatload of fish and shellfish. This bouillabaisse recipe from Gourmet magazine features a fragrant saffron-infused broth, garlicky rouille (think of it like a red pepper mayonnaise), and toasted baguette for an authentic, comforting, elegant dinner that'll make you think you took the boat out to Marseille."
"This version of the traditional French dish is inspired by the one served at Guillaume Sorrieu's L'Épuisette, which was forced to close in 2024. As with many classics, the "right" way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation. Sorrieu, for example, served his in two courses: broth first, then the fish."
Bouillabaisse began as a humble Provençal fishermen's dinner and evolved into a classic seafood stew featuring many varieties of fish and shellfish. The recipe highlights a fragrant saffron-infused broth, a garlicky rouille (a red pepper mayonnaise), and toasted baguette for serving. Any firm, non-oily white fish works well, and shellfish such as clams, mussels, squid, or lobster can be added. Saffron provides a distinct earthy, resinous flavor and golden color but is optional. The broth can be made up to three days ahead and the rouille up to two; add seafood just before serving.
Read at Epicurious
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