It’s amazing how peasant dishes have made there way to some of the top restaurant menus across the world. Bouillabaisse started on the docks of French Marseille by the local fisherman to utilize the bony rock fish they couldn’t sell at the markets. There’s even evidence of the dishes’ roots going back to ancient Venetians and Greeks. This is a delicious, traditional French fish stew with an added Creole flavor. It may look a little intimidating but it's really very easy and you can always call for a little extra help!
About Chef Brian Mottola

It doesn't matter what you cook as long as you to it to the best of your ability any dish can be amazing!

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