Chicken Bouillabaisse

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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?

SERVES 4 to 6

TIME 2 hours

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WHY THIS RECIPE WORKS

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...

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