Fall-Ready Bouillabaisse (Provençal Fish Stew)

Your Recipe of the Day No Images? Click here Real Bouillabaisse (Bouillabaisse Marseillaise) Complex, aromatic, and rich, a true bouillabaisse from the south of France isn't just some saffron-tinted shellfish stew. Instead, it features several different varieties of fish (plus some shellfish, if you want), all in a deeply layered, creamy broth that's flavored with fennel, saffron, orange zest, and more. It's a feast, so call your friends to come grab a bowl. Read More → The Kitchen Essentials Dutch Oven A good, large Dutch oven is an essential for the fall and winter months to make big batches of stew like this bouillabaisse. Shop Now Blender Using a blender instead of the more traditional food mill helps to break down the solids enough so they can pass through a strainer Shop Now Mortar and Pestle A mortar and pestle is a wonderfully rustic way to make the rouille—like a teleportation device to the the south of France. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe