This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
This recipe is superb. My husband begs me to make this dish at least once a week. If you're a seafood eater, this is a terrific dish for you. Also, I've tried it with and without the saffron to appease varying taste-buds, and both ways are excellent. The only down side to this recipe is that quality seafood can be rough on the pocketbook. - 03 Jan 2002 (Review from Allrecipes US | Canada)
What a tasty soup! Must be an east coast recipe and being on the west coast I had to alter a few things as far as seafood. I used fresh cod fillets, clams, prawns, and large scallops. It was great. Make sure you start prepping a little early, it takes a while to chop up and prepare all the ingredients......But it is sooo worth it. - 20 May 2005 (Review from Allrecipes US | Canada)
A big hit at my dinner party. I made the soup base the day before and it had a wonderful rich flavour when all the fish was added. Not to mention it made things much easier to have had all the "fiddely" work done. - 27 Dec 2004 (Review from Allrecipes US | Canada)