Chicken bouillabaisse from Cook's Illustrated Magazine, Nov/Dec 2009

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

  • anya_sf on September 16, 2022

    I used chicken thighs, which are ideal for this because they don't dry out easily and the trimmed skin is just on one side. Since my broiler is super hot, the chicken simmered longer, 30 min, then just broiled about 3-4 min. The skin came out nice and crisp. I added frozen peas at the end for more green veg. Served with Ina Garten's saffron aioli on the croutons rather than this rouille, the bouillabaisse was very flavorful. However, the broth was so thick we could have eaten it on plates rather than bowls.

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Reviews about this recipe

  • Kate Cooks the Books

    ...sophisticated comfort food with a fascinating collections of flavors...when you add croutons (which make anything better) and a rouille...it’s a dish you will want to share with everyone.

    Full review
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