Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make the most of two summer favorites you’ll find in abundance right now: tomatoes and corn. If you’re not growing your own, this recipe is worth the trip to the farmers’ market tonight.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make this soup ahead except for adding the fish, which you should do at the last minute.
Serve Caramelized Plums over vanilla ice cream or on shortcakes for dessert.
To dress this up for entertaining, add 1/2 lb. peeled medium or large shrimp and 1/2 lb. Manila clams or mussels. Wash the shellfish well before adding and use only the tightly closed shells. Simmer until the shells open.
Thanks to all the rave reviews I decided to risk making this stew for the first time when we had company coming. Everyone loved it, and so easy! You might want to make enough for second helpings.
There is a reason that every cook gave this recipe 5 stars. Easy to make and excellent taste!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?