When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother." More French Recipes
The broth can be refrigerated overnight. The rouille can be refrigerated for up to 4 hours.
Nothing goes better with bouillabaisse than a rosé from the south of France; its summery berry flavor and light body is delicate enough for seafood but emphatic enough for the intensely garlicky rouille.