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Chicken Bouillabaisse - Best Recipe

oakjoan Jan 21, 2010 03:54 PM

This dish was tres trendee a few years ago and is still wonderful.

My favorite recipe is from Eric Ripart.

Anybody else have favorites? I mean there are probabaly not loads of very different recipes for this dish.

I haven't tried COTM Patricia Wells recipe from Chez Tante Pauletter, but will do so before the month is out.

I'll be glad to paraphrase Ripart's recipe.for anyone interested

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    amoncada RE: oakjoan Jan 21, 2010 04:57 PM

    Yes, please do....I would love Eric Ripart's Chicken Boulliabaisse recipe and any more of his you care to share! Have you made his Carribbean/Cayman Island curried shrimp in broth served with tropical white rice? Saw it on on the Today show a few weeks back...finally found the Madras curry.

    A Taste of The Cayman Islands:
    Shrimp made with garlic, shallots, ginger, and madras curry. Served over tropical rice. See video below;


    4 Replies
    1. re: amoncada
      Emme RE: amoncada Jan 21, 2010 07:54 PM

      a link to Ripert's recipe: http://www.nytimes.com/2003/01/01/din...

      1. re: amoncada
        oakjoan RE: amoncada Jan 21, 2010 08:00 PM


        Emme posted a link to the chicken bouillabaisse above..

        I also love his cod with pea shoots. You can find it by searching online. There's a video on YouTube. It's delicious.

        PS: Thanks Emme for the link.

        PPS: todao: you should try the link to see his recipe.

        1. re: oakjoan
          amoncada RE: oakjoan Jan 23, 2010 12:38 PM

          Thanks for the link Emme & oakjoan! Yeah, it's definitely a fricasse of sorts.

          I've develped my own version, based on my mothers decades old recipe...so far everyone loves it. My Fricasse de Pollo recipe includes dry white wine, capers, olives, allspice, cloves,cumin, garlic, carrots, celery, red pepper, oregano, etc....truly one of the best!! Let me know if you're interested.

          1. re: amoncada
            oakjoan RE: amoncada Jan 25, 2010 03:51 PM

            amoncada: Thanks for the offer. I'm definitely interested

      2. todao RE: oakjoan Jan 21, 2010 05:26 PM

        Inasmuch as "bouillabaisse" is a fish stew prepared of several kinds of fish and shellfish I assume you mean a chicken stew using a bouillabaisse style rouille.

        1 Reply
        1. re: todao
          foiegras RE: todao Jan 21, 2010 08:14 PM

          From the article ...

          WHAT kind of bouillabaisse did you say? Chicken?

          ''It's really a Proven├žal fricassee,'' Eric Ripert said. ''We didn't call it a bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is.''

        2. corneygirl RE: oakjoan Jan 25, 2010 09:08 PM

          I've only tried the one from Zuni and its my favorite non-roasted chicken. Amazing and simple.

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