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Bouillabaisse is a classic French seafood soup from Provence. We recommend using the freshest possible seafood for this soup and serving with a spicy sauce rouille for a memorable (and not as hard to make as you might think!) meal.
Forget the lobster, forget the shrimp, the scallops, the bivalves. Or don't forget them, and make a shellfish soup—but then, don't call it bouillabaisse. Maybe call it cioppino, a bouillabaisse-like stew from San Francisco that's chock-full of shellfish. There's nothing wrong with that.
Do you love seafood? Then you’ll enjoy this easy Bouillabaisse recipe for delicious French Seafood Stew infused with fragrant saffron. It‘s a perfect way to enjoy good seafood at home! Print Pin. Prep Time: 30 mins. Cook Time: 1 hr. Total Time: 1 hr 30 mins. Servings: 4. Ingredients. US Customary.
A deliciously simple French fish soup with a fragrant broth and perfectly cooked fish and seafood. This classic bouillabaisse recipe is both true comfort food and a culinary classic.
What I love about this fish soup is the combination of earthy saffron and delicate fish, all cooked in a flavorful broth with a touch of anis and orange peel. This French bouillabaisse is perfect soup to serve at a dinner party or any special occasion.
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.
How to Make Bouillabaisse: Classic French Bouillabaisse Recipe. Once a simple way for fishermen to get the most out of bony fish, bouillabaisse has evolved into a notoriously complicated dish. But it turns out that the most traditional way of making bouillabaisse is also the easiest.