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Katie Meadow

Katie Meadow

@weinooThe very few times I have had a bouilliabaisse the rouille was served on the side. My mother's way of eating it was to spread the rouille on a piece of toast and float it. I always thought a bouillabaisse was defined especially by the use of saffron, so the flavor was different than Zuppa di Pesce or Cioppino, but that you could enjoy it sans rouille if you chose. Whatever, it looks scrumptious.

Katie Meadow

Katie Meadow

The very few times I have had a bouilliabaisse the rouille was served on the side. My mother's way of eating it was to spread the rouille on a piece of toast and float it. I always thought a bouillabaisse was defined by the use of saffron, so the flavor was different than Zuppa di Pesce or Cioppino, but that you could enjoy it sans rouille if you chose.

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