Bouillabaisse from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 266) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on September 22, 2020

    Very good. I started with frozen fish for every prescribed fish and that meant a lot more prep than if I had just gone to my fish monger for fresh (not doing that during pandemic). Other than having to make sure each fish was thawed properly, and spending time mincing the vegetables, this was an easy, straightforward recipe with a delicious broth. I modified the measurements for two people by halving most but I did use 12 ounces of halibut. That made three good entree serving sizes. Served with a garden salad and baguette. The soup paired well with a Cotes de Provence Rose.

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