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Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

IN THE SOUTH OF FRANCE, THERE ARE MANY HEATED DISCUSSIONS ABOUT WHAT SHOULD GO INTO A BOUILLABAISSE. In Marseilles, the home of the dish, there is bitter rivalry between chefs over who makes the best and most authentic. Traditionally, it is made with rascasse and weever - ugly-looking rockfish - conger eel, gurnard, and other fish such as John Dory. Some of these classic bouillabaisse fish are caught here in England, and if you ask the local fishermen they might well be glad to get rid of t