Bouillabaisse with garlic roux
Fish soups
French cuisine
When I was little, my parents used to make this recipe on cold weekend nights in winter. Even though it's a fairly simple recipe and can be made quite quickly, the mix of seafood and the fiery kick of the roux made me always feel quite grown-up when I ate it. These days I try to use sustainable seafood, like mussels, clams, and tilapia. But this dish is perfect for improvisation and it's fun to try out different combinations of fish.
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