This is a very simple recipe for enjoying a wonderful warm and hearty stew created long ago in the port city of Marseille, France. Delicious and flaky white fish (such as cod or monkfish) is simmered with a rich fish broth, garlic and fennel, tomatoes and white wine. Serve with crostini or another crusty bread.
Check out the recipe for Simple Fish Bouillabaisse
Photo © Weldon Owen
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