Bouillabaisse with Garlic Croutons and Rouille Recipe by Chef Paul Hynes from La Cote
Bouillabaisse with Garlic Croutons and Rouille Recipe by Chef Paul Hynes from La Cote Restaurant. A traditional Provençal fish stew originating from the port city of Marseille. Here Chef Paul has star anise and saffron in his recipe, adding incredible depth of aromatic spices and flavour. A classic star dish, for a dinner party or …
Bouillabaisse with Garlic Croutons and Rouille Recipe by Chef Paul Hynes from La Cote Read More »