The French are particularly adept at preparing shellfish. Paris is known for its assiette de fruits de mer, a fabulous tiered presentation of both raw and cooked seafood. The south of France offers the extraordinary fish stew bouillabaisse, and Marseilles is famous for its soupe de poisson de Marseilles.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement