Bouillabaisse
French · Western Europe
Top Pick
STOVETOP
8/10
Provencal fish stew with multiple seafood varieties in a saffron-tomato-fennel broth, served with rouille and croutons.
Why It Works
Building the broth from fish bones extracts gelatin and flavor. Adding fish in stages by density ensures nothing is overcooked. Saffron and Pernod give the distinctive anise-floral note.
Key Ingredients
firm white fish
shrimp
mussels
saffron
fennel
tomatoes
Pernod
rouille
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