Bouillabaisse: a delicious fisherman’s stew originating in france
Ragout and stew
French cuisine
This is a Bouillabaisse based on The Cooking Channel recipe by Kelsey Nixon. We chose this one because of the interesting use of fennel and orange zest to add huge amounts of flavor complexity. We also liked her faux rouille, an aioli made from sour cream and mayonnaise. Ours has a great spicy taste and really adds to the bouillabaisse. The recipe is on our blog; <br />http://tomandanitamorgan.blogspot.com/2014/01/bouillabaise-delicious-fishermans-stew.html?
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