The classic fish soup was born in France’s vibrant port city, where the most feted versions can still be found — alongside ...

This video walks you through Chef Jean-Pierre’s take on bouillabaisse, the legendary French fish soup known for its rich broth and fresh seafood. You will see the aromatics, the simmering stock, and ...

IT TOOK ME nearly 24 hours to fly across the ocean and make my way to Cavalière, a village on France’s Côte d’Azur. But I happily made the trip for Jess Shadbolt’s 40th birthday party, in ...

upon. Inevitably, some expectations are met along with a few disappointments. Fans of Neil Ganic’s now-defunct La Bouillabaisse who follow him to his new Bouillabaisse 126 may need a few minutes and a ...

In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the ...

If classic French cuisine is the equivalent of a high-end portrait—exacting, refined, aristocratic—then bouillabaisse would be a Jean-Michel Basquiat. The legendary seafood stew may come from ...

A courtbouillon, like the one pictured here by Cochon in 2010, is a hearty, tomato-based, thick stew, not to be confused with the classic French version, also called court-bouillon. (Chris Granger, ...