Are you ready to put your range to work and your soul in the skillet? Then how about Bouillabaisse from Chef Brian Mottola, the Chef de Cuisine of Emeril Lagasse’s NOLA
restaurant? This traditional French dish has made itself around the world and can make it to your stove top with some good ingredients and a little technique.  

It’s amazing how peasant dishes have made their way to some of the top restaurant menus across the world. Bouillabaisse started on the docks of French Marseille by the local fisherman to utilize the bony rock fish they couldn’t sell at the markets. The name for Bouillabaisse comes from the translation of the word, to boil fish, which speaks to the preparation of the dish.  There’s even evidence of the dishes’ roots going back to ancient Venetians and Greeks.