Bouillabaisse with Rouille

Bouillabaisse with Rouille

Bouillabaisse is a hearty, rich seafood soup made using different kinds of fish and shellfish, cooked in a delicious broth of vegetables, garlic, tomatoes, flavoured with saffron. Originally from the city of Marseille in France, this age-old dish was traditionally made with the “catch of the day” and less marketable kinds of small, bony fish. Back then, bouillabaisse would be served in two parts: the broth with bread and a spicy garlic sauce called rouille, then the fish. Now, bouillabaisse is eaten as a whole, making it something between a soup and a stew.
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