Bouillabaisse is simply a fish soup, but this dish has quite a few components. I don’t know about you, but I couldn’t find the exact fish that were suggested so I’ll be interested to read your posts about what kind you used and how you made this very French dish in your kitchen.
Leave your comments with any tips you have about fish, fish broth, or making the rouille … any recipe hacks you used, tricks you learned while making this recipe. This is the place to ask any questions you have about the recipe, ingredients, process, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!