This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it’s a showstopping all-in-one meal that’s absolutely worth the effort.
Make Ahead Tips
You can toast the croutons a day ahead, but the other components are best eaten the day they’re made.
For the full Marseilles experience, serve with a dry rosé from Provence and a tangy lemon tart for dessert.
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Made this last night for a dinner of six with excellent results and rave reviews from the diners. The four fish were black bass, branzino, grouper and red snapper bought as whole fish from Whole Foods who cleaned, filleted and reserved the fish parts for the broth. Brought the fillets and parts home on Thursday evening, put them in the freezer overnight and then in the refigerator the next morning until cooking on Saturday. Also got the mussels there and, as they recommended, kept them for two days in the refigerator in a colander set in a large bowl covered with crushed ice. It took all afternoon, the quality ingredients were expensive and quite a few pieces of equipment are needed but was worth it. While making the broth I switched mid-way from a 9-quart stock pot to a 20 quart lobster pot to accommodate all the ingredients. Didn't have a mortar so the rouille was made with a bowl and fork with good results. As suggested, paired it with a dry rose from Provence (2010 Chateau Revelette) and the Lemon Tart from Fine Cooking 12/3/03 and both worked well.
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