Bouillabase?

[lilibet]

I've never had this and fancy havning a go at making it when friends come round on Saturday. But first a few questioons

I beleive it's served with aioli, bits of bread and rouille, are all these right?

Would you serve it as a starter or main, in both cases what would you serve for the other course?

Ta!!

bumping

someone must have had it!!

it is fish stew isnt it made with gurnards and heads? Rick stein does it with tinned tomotoes which i cant spell tonight.

Mmmmm one of my favourites. Got two recipes - a Sophie Grigson slighly more elaborate one and a more simplified Nigel Slater one. I would serve with french bread croutons, gruyere cheese, aoili or rouille and green salad as a main. I'd skip the starter and make a fruity dessert instead. Am in bed now, will post recipes tommorrow if no-one else has!

I was doing the Nigel Slater one Mazzy, why would you serve aoili or rouille, and not both?

I wouldn't serve both because I generally think less is more, and as they are similar - garlicky gloop - you don't need both. Nige's recipe is fab, the main thing is to not let the fish overcook, it needs less time than you think!