Bouillabaisse, much like other homemade soups and stews, is more of a common concept than a specific recipe. Most cooks add their own special touches as they stir the pot, yet almost all top their bouillabaisse with a generous spoonful of the rich sauce known as rouille, claiming that bouillabaisse without rouille is like a Marseille day without sunshine. This recipe for rouille takes a smart shortcut by starting with bottled mayonnaise rather than making it from scratch.
The history of bouillabaisse is modest and practical. Fisherman in the port city of Marseille and other coastal towns would combine any unsold bits of the daily catch into a hearty and nourishing stew, cooked right on the beach where cauldrons nestled in a makeshift hearth of gathered stones.
For more recipes from Le Creuset, purchase their cookbook in-store at Plum's Cooking Company.