American Bouillabaisse

Bouillabaisse Américaine

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

FOR ANYONE who has spent any time on the French Riviera, the name bouillabaisse can bring back fond memories. In essence, a bouillabaisse is simply a “fish boil” with lots of good flavors. The local fish traditionally used were small; they were the ones left behind in the fisherman’s nets. But instead of being thrown back, the fish were thrown into a pot with local flavoring ingredients and boiled. The result was a platter of fish and a very flavorful broth.

The recipe that f