Bouillabaisse is a fish stew with selection of Provencal herbs and spices in the broth such as thyme, bay leaf, garlic, onions and tomatoes. In this picture it is served with a mussel as well.
Red gurnard, monkfish, John dory, red rascasse are fishes often being cooked for a bouillabaisse.
2 thoughts on “Bouillabaisse”
Yummy!!! Looks amazing!
Aww thank youu 😉