Comments on: My simplified Fish Bouillabaisse — Ma bouillabaisse version simplifiée

By: Béa

Béa — Tue, 19 Aug 2008 23:40:53 +0000

Hi Char, you could make fish stock with the head and bones of a fish, a bouquet garni and one onion (or even a shrimp one using the shells from shrimps, rather than discard them). If you run short of time, simply use clam juice, it works well too. And yes, regular parsley is fine.

By: char`

char` — Tue, 19 Aug 2008 23:29:56 +0000

how do I make the fish stock–can I use regular parsley if I cant find flat ?

By: Béa

Béa — Tue, 18 Mar 2008 00:49:24 +0000

Hi Diego,

Thanks for your visit. There are tons of bouillabaisse recipes, and mine has been personalized to ingredients I like. A typical bouillabaisse has a lot of fish varieties that I cannot even find on the East coast in the US. For example, celery root would not be common. Orange zest and leeks are common in the recipe. Hope this helps.

By: Diego

Diego — Tue, 18 Mar 2008 00:40:50 +0000

Bonjour Bea, your Bouillabaisse sounds and looks amazing. But it is very different from the recipes I am finding on the net. After all, I think I should trust you since you come from directly from the source.

But I do have to ask why you omit the leeks, fennel and orange zest? Does it mean that these ingredients are inventions that do not belong in a Bouillabaisse??

Thanks!!

By: Béa

Béa — Mon, 17 Dec 2007 15:33:43 +0000

Hello Brian, this serves 4 people. Hope this helps, and good luck with it, I hope you all enjoy it!

By: Brian

Brian — Mon, 17 Dec 2007 15:11:56 +0000

I have 8 people to serve and wish to use your recipe. How many does this version of yours serve??

By: June

June — Tue, 06 Mar 2007 02:44:16 +0000

Just seen your recipe…..Doing lunch for my Girlfriends next week,,,,,This is just the recipe i was looking for……Looks absoliutely delicious - Thanks…..June

By: cyndyh

cyndyh — Wed, 24 Jan 2007 19:13:28 +0000

Is there any part of the bouillabaise that can be made ahead? I’m having a gathering of friends over this Friday and would love to make this. I teach all day and wondered if there really was a simplified way?

By: danielle68

danielle68 — Sun, 29 Jan 2006 11:24:10 +0000

C’est trop beau and certainly delicious .
You’re a great cook

By: sha

sha — Mon, 23 Jan 2006 22:05:02 +0000

Bea I just had the Swiss man read your blog
and he said how much he misses Cote D Azur now
lazy afternoons we spent at squares watching boulles… and eating clafoutis…

think I will go back soon