One-Dish-Meals: The Bouillabaisse at Brasserie Ciçou
By on 18 August, 2012
Bouillabaisse is quite tricky and time-consuming to make. It’s a traditional Provençal dish with peasant beginnings; said to originate hundreds of years ago from the lowly fisherman’s fish boil. With the good-looking fish all sent to markets and consumed by the wealthy; they were left with the grotesque-looking specimens as rockfish, monkfish and scorpionfish. Their …read »
