Today, I made bouillabaisse, a type of French fish stew using fresh seafood I could find around where I live! I referred to Chef Thomas Keller’s cookbook as I usually do. Bouillabaisse is usually served with rouille and bread but I skipped it this time. (Please don’t get mad at me for that xD)
Just to mention, it’s better to blend up the stock after it’s done cooking to extract all the flavor as much as possible. I just did not have a blender that time, I couldn’t do it.
Overall, bouillabaisse is one of my favorite French dishes of all time. I always love dishes with a good broth and bouillabaisse broth is incredibly flavorful. If you and your dinner guests love seafood, this dish will definitely go above and beyond!
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