fish bouillabaisse / french fish stew:, page-4

Aimone, am a big fan of boullibaise, made dozens, the last one was the best and the next one will be better.

Humbly recommend two more things to your comprehensive list.....

1... Start cooking onions etc with 6-8 anchovy fillets. Adds depth of flavor.

2...add zest of one orange, no pith, for added piquancy to whole dish. Somehow it and the saffron tango nicely. I also use bulb of fennel.

Bon appetit