I made this classic French stew back in December. My parents and grandmother were coming into town and I wanted to make a special dinner to celebrate the occasion. I also had to work the day that they were coming for dinner and as such, didn’t have a lot of time to spend in the kitchen.
Bouillabaisse fit the bill. I spent a little over an hour on the fish stock and broth the day before and on Saturday night, while everyone sipped cocktails, chunks of fish, jumbo scallops, tiny clams, juicy shrimp, and lobster went into the pot to cook. A memorable and delicious dinner was ready in minutes.
