Food 4 – Bouillabaisse

October 7, 2011 by andrewamiet 0 Comments | Full size is 3648 × 2736 pixels

Traditionally, the broth, bread, and rouile would be served as an appetizer, with the fish coming later as the main entree. But given that bouillabaisse is usually only made for large groups — often ten or more — I’ll take what I can get

← Calanques and Bouillabaisse in Marseilles

I'm a 29 (now 31) year-old former desk jockey who is now making my way around the world, experiencing all of the sights, sounds, tastes, people, and culture that the world has to offer.

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