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Julia Child's bouillabaisse, a kind of Provencal fish chowder, uses local fish, creating a fresh dish that's bursting with flavor. Ingredients: 1 cup sliced yellow onions; 3/4 to 1 cup sliced leeks, white part only; or ½ cup more onions; 1/2 cup of olive oil; A heavy 8-quart kettle or casserole
A simple recipe for Julia Child's bouillabaisse, the classic French seafood soup. The delicious soup with a simple rouille is full of shellfish, seafood, tomatoes and fragrant seasonings and can be made in less than an hour.
Julia Child’s Bouillabaisse is a rustic seafood stew from France. It starts as soupe de poisson (without the pasta) and an assortment of fish, scallops, mussels, clams, and shellfish are added at the end. It can also be served with rouille, toasted French bread, and a squeeze of lemon.
Julia Child's recipe for the most hotly debated dish in all of France...bouillabaisse!
From The French Chef Cookbook (Knopf, 1968), by Julia Child: How to make the authentic bouillabaisse is always a subject of lively discussion among French experts; each always insists that...
Made in a fraction of the time than traditional bouillabaisse, this recipe is strongly inspired by Julia Child's bouillabaisse recipe, but kept simple and rustic. A variety of locally sourced Pacific Northwest seafood is layered into the stew so the final product is perfectly tender.
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish...