A little bit of France in the kitchen this evening. A pot of bouillabaisse for Sunday Supper! Bouillabaisse which originated from the South of France -- in the city of Marseille is not your average everyday recipe so I took some shortcuts and made a simplified version.
On the pot -- two pounds swordfish, a pound and a half of black mussel, six cloves crushed garlic, a cup of onions, celery, leeks, tomatoes, potatoes and bouquet garni.
Garnished with sprigs of fresh thyme.
Served with warm baguette.
C'est tout!
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