Today, we're making Bouillabaisse, a beautiful, flavorful seafood stew that comes from my hometown in the South of France. It’s a dish that’s close to my heart—rich in tradition, history, and soul.

Turn off the heat under the bouillabaisse base and remove the star anise. Blend using a stick blender until smooth. Add the salmon and hake to the blended soup, along with the mussels (some in ...

Bouillabaisse is a traditional French fish ... Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper. Add the gurnard ...