Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
This recipe originates in the french port city of Marseilles (the things you learn in food trivia if you are food nerds like me!). Originally made with fish that wouldn’t sell and left overs, this dish has evolved over time and has different variations including more high end versions with ingredients like lobster, langoustine and scallops.
If you are looking for Bouillabaisse in NYC, I highly recommend La Mirabelle on the Upper West Side. This restaurant run by a french family makes the best Bouillabaisse i have had in NYC. They don’t always have it on the menu , so call in advance and ask.
Chloe’s sister was visiting us from France a couple of weeks back and she mentioned that she had never tried Bouillabaisse (can you believe that?!). I decided she had to try it. Here is my version.