Authentic Bouillabaisse of Mme. Lulu Peyraud, Bandol, France
Illustrated Recipe Page 9.

The broth

First served is the broth, yellow with saffron. This can be enjoyed as is or with
the "croutes" smeared with the "rouille". Lulu also serves small squares of toast
coated with either a "tapenade" (a spread made with olives, olive oil and other ingredients)
or very fresh, soft goat cheese. Also yummy but not necessarily part of a traditional Bouillabaisse.

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