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You should call this chicken stew.. not bouillabaisse as it has seafood in it..not chicken.
Easy to prep and make - make like a "stew dish".
Flavors were a bit bland and one note but filling none the less.
Served it with white rice.
I added a splash of Worcestershire sauce and some baby carrots and celery as we like some veg.
I skipped the rouille as I did not think it was necessary.
Thanks for posting.
Great recipe the only thing I changed was I substituted chicken stock for the wine. I served this over white rice. It's a keeper! Next time I will make the rouille.