Monkfish Stew

The Monkfish rears its ugly head (literally!) in today’s stew. I won’t unnecessarily scar people with another photo of this fish but if you are curious, see the Bouillabaisse post. Despite its exorbitantly large and unattractive head, the tail of this fish has a luxurious taste that is meaty and luscious and is even compared…

Bouillabaisse

We are still in the southern region of Provence and today’s dish is Bouillabaisse, a traditional fish stew dish that originated in the coastal city of Marseille. This stew used up all the smaller bony fish that didn’t have much meat on them but still had lots of flavor in the bones. I’ve been dreading the preparation…