Chicken bouillabaisse from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 348) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on February 10, 2020

    Just lovely and yet so simple. Don't skip the toast with aioli, it added texture and richness to the dish.

  • Zosia on February 11, 2014

    Fantastic recipe that uses simple ingredients and techniques to produce a dish with fabulous flavour. Excellent served with simple garlic toast.

  • kjwright on April 25, 2012

    Awesome dish, especially when herbs/spices are really fresh. The entree is a little tricky to eat when chicken remains on the bone, though the fork/knife work is worth the effort, esp. when served with crostini + aioli. Any leftovers keep well and are respectable in their own right.

  • Mary.Fred on December 05, 2010

    Bump up saffron and thyme. Add crushed fennel and really toast the bread

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