A classic French stew dish, Bouillabaisse is made by boiling together a variety of types of fish like red rascasse, sea robin and conger, though sometimes hake, monkfish, bream and shellfish are also used.
A classic French stew dish, Bouillabaisse is made by boiling together a variety of types of fish like red rascasse, sea robin and conger, though sometimes hake, monkfish, bream and shellfish are also used. Bouillabaisse is often served with a mayonnaise-like sauce called ‘rouille’ that is made by combining garlic, saffron and cayenne pepper with olive oil and an egg yolk.