Bouillabaisse Sauce Film
Stephen Harris, The Sportsman
November 6, 2015
Stephen Harris of The Sportsman, Seasalter near Whitstable Kent
Stephen makes his own bouillabaisse sauce – here you find it served with cod, rouille a dash of the cooking oil and a squeeze of lemon. In parts of France it is served as a “soup” with the fish eaten separately often accompanied by bread and always rouille.
If you watch and listen to Stephen you will discover how to make a bouillabaisse, how it takes time, a good nose, and a keen ear.