Rich Bouillabaisse

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is almost impossible to make authentic bouillabaisse other than in the south of France, because the rascasse and other Mediterranean rock fish that are traditionally used in its making are just not available elsewhere. This ‘rich’ version – Bouillabaisse Riche – uses monkfish instead, which has fewer bones, but you can adapt the