Braised chicken, not fish, stars in our version of this hearty, intensely flavorful, Provençal soup called Bouillabaisse. WS Bouillabaisse gains its rich flavor and aroma from classic ingredients such as saffron, tarragon, orange zest, fennel, leeks, garlic, and tomatoes. It’s always served with crusty bread and rouille which is similar to aioli, but with a bit of a kick (we also like to add a dollop of it directly into the stew).
This meal comes with 4 pieces of Pain Au Levain and Rouille.
Chicken Bouillabaisse: Cayenne, Chicken, Chicken Stock (Carrot, Celery, Chicken, Onion, Parsley, Thyme, Tomato Paste), Extra Virgin Olive Oil, Fennel, Fennel Seeds, Garlic, Leek, Orange Zest, Parsley, Pernod, Saffron, Tomatoes, Tomato Paste, Salt, Tarragon, White Wine, Yukon Gold Potato
Rouille Crouton: Black Pepper, Bread (Pain au Levain), Cayenne, Dijon Mustard, Egg, Extra Virgin Olive Oil, Garlic, Lemon, Saffron, Salt
- Gently simmer, until hot.
- Toast bread and spread with rouille.
- Garnish soup with additional rouille, if desired.