New England bouillabaisse with rouille and croutons from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Notes about this recipe

  • blintz on November 08, 2015

    This is a perfect and delicious meal for company. The fragrant broth, which is all vegetables, wine, and spices, can be made a day or two ahead or even frozen. And the rouille can be made the day before too. Then 20 minutes or so before you serve the meal you add the fish and shellfish to the hot broth in order of how fast each variety takes. You toast the croutons while the fish is gently cooking away. I served it in huge bowls and people were licking their platters clean!

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