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

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 …

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