Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV
Could we take the garlicky fennel and saffron flavors of France’s most famous fish stew and adapt them to a chicken dinner?
Adapting France’s famous fish stew to make a chicken bouillabaisse recipe involved several steps: substituting canned chicken broth for fish stock, adding flour and tomato paste to the saffron and cayenne before adding the broth to give the...