You might consider bouillabaisse to be a bit of a project, but everything comes together in one large stockpot and we promise it’s worth the effort.
dish served at Guillaume Sorrieu’s L’Épuisette in Marseille. As with many classic dishes, the “right” way to make bouillabaisse is the subject of heated debate, but this dish truly lends itself to improvisation.
Sorrieu, for example, serves his in two courses: broth first, then the fish. It’s not uncommon for chefs to prepare their bouillabaisse based on the catch of the day, so you can think of the ingredients list as a general guideline, particularly when it comes to the types of seafood required. Even if you don’t live on the French Riviera with access to beautiful Mediterranean fish, you can still put together a gorgeous bouillabaisse as long as you start with the freshest local fish available. Can’t find mussels? Double up on clams! Just don’t skip theYou might consider bouillabaisse to be a bit of a project, but everything comes together in one and we promise it’s worth the effort. One spoonful of this classic dish instantly evokes sunny Marseille, with a lilting version of “La Vie en Rose” playing gently in the background.This recipe was originally published the May 2007 issue of ‘Gourmet’ and first appeared online in December 31, 2014.3 tablespoons extra-virgin olive oil1 large onion, chopped1 Turkish or ½ California bay leafwhite fish stock½ pound cockles or small hard-shelled clams, scrubbed