Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Traditionally, bouillabaisse was made by cooking pieces of white fish in a broth of tomatoes, oil, garlic, saffron and herbs, but it is now common to include shellfish as well. Bouillabaisse was once a humble affair, made by French fishermen on their boats as a way to use up fish that weren’t suitable for market. The soup and the fish can be served separately, the soup followed by the fish, but it is more usual to see them eaten together.

A good bouillabaisse is said to include at l