This dish, made with chicken, kielbasa sausage and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all its classic seasonings, including saffron. An expensive spice, saffron is essential to this dish, and the best comes from Spain. Ive also added a little tarragon at the end; although not absolutely essential, tarragon has a slight anise taste that I like and it grows plentifully in my garden. To
reinforce its flavor, I add a splash of Pernod or Ricard at the last minute, although this ingredient is optional. I serve my chicken bouillabaisse with a traditional rouille, a garlicky mayonnaise seasoned with cayenne
and paprika.
Yes, there are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about
30 minutes. It is practically a meal in itself when followed by a salad and some cheese.
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