Bouillabaisse for those of you who do not know is a traditional Provencal fish stew originating from the port city of Marseille.
What makes a bouillabaisse different from other fish soups is the selection of Provencal herbs and spices in the broth, the use of bony local Mediterranean fish, and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter. (wikipedia)
However, I looked up a recipe online and that idea flew right out the window and got hit by a semi!
I am no chef…cook…or anything else that might belong in a kitchen as we have discussed before. When I looked at the recipe and saw there were 22 ingredients…and then 6 more for the sauce…most of which I did not already have in my house (or even know what they were for that matter) I knew I was done. I looked at going to get it at a restaurant…but you can’t pick this up at some little store on the corner, you have to go to a NICE restaurant…when you consider Applebee’s to be a “big night out” a place that serves Bouillabaisse is off the charts!
Therefore, today I learned what bouillabaisse is and that anyone who can make it is amazing!...and no I would not like to try it, so if you can make it…you enjoy it all!