I made this on a snowy Saturday. Thought the fennel and orange gave it a very unique and pleasing taste. I will use less potatoes next time and would like a little more broth, but this soup was really good. I served it with a green salad and a slice of whole wheat country bread for sopping up the broth (which is why I wanted more broth!).
Bouillabaisse with Spicy Rouille
From EatingWell: January/February 2007
This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.