Make the fish stock from scratch for an extra delicious stew. Bourride is a French fish stew similar to bouillabaisse. However, it is thickened with egg yolks (not egg whites) which gives it a creamy ...

To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish ...

Here are 10 French dishes to savor that go beyond ... Originating from the port city of Marseille, Bouillabaisse is a ...

This is a classic French technique and how we cooked all our fish to order back in my days at Pierre's Restaurant in Wellington. Use a trimmed plate-size fillet per person. Using a large pan you ...

Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas ...

The French 75 uses a standard Gin Sour as its base. It's similar in build to the Tom Collins, with the key distinction being that the Collins category uses plain seltzer to lengthen the drink ...

Scrub any shellfish you are using and cut up the fish into big bite-sized pieces. Drop these into the simmering stew and cook until the shells open. Discard any that remain closed after a few minutes.

On a recent trip to France, my mission was to eat like a French woman - or at least to find out just how they stay so slim. This is a country where on one corner, you find a boulangerie with mouth ...

Popular plates you'll have to try include bouillabaisse (a traditional, Provençal fish stew), anchoiade or tapenade (anchovy or olive spread) and ratatouille. And save room for dessert.

Luckily, I found: As home remedies go, it’s hard to beat a piping hot bowl of spicy tofu and fish stew, or sundubu-jjigae ... INDulge:This French sandwich, gross to some, is the best thing ...