Feb 4, 2025
Excellence
Having lived for a while in the South of France I think I know a good Bouillabaisse when I come across it. It’s tricky to make.
Having lived for a while in the South of France I think I know a good Bouillabaisse when I come across it. It’s tricky to make. It needs subtle things like leeks and orange peel. Pernod and saffron, as well as a good mix of fresh fish. There’s a little trick they use, adding a potato or two for thickening and as an indicator, the broth is cooked. I must say I didn’t expect to find it as well…
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