YaDa Chef Private and Personal Chefs

...if you do not happen to live on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child Yes, I know this is December. I know it is holiday season filled with traditions. There is a wonderful celebration, it is Bouillabaisse Day on 14 December.  It is with a tip of my hat that I present my version of this most terrific “French Fisherman’s Stew”. Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C.  Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan