In a bowl, mix together the sour cream, mayonnaise
, minced garlic, paprika, fresh lemon juice
, salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop
of the faux rouille.
Latin Bouillabaisse: Saute 2 bell peppers
, seeded and sliced and 1 serrano chile
, seeded and minced along with the other vegetables. Add a handful of coarsely chopped fresh cilantro
leaves to the broth base. Garnish the bouillabaisse with lime
: Add 1/4 teaspoon ground cardamom
, 2 whole cloves, 2 1/2 tablespoons curry powder
, 1 teaspoon crushed red pepper flakes
, and 1/2 stick cinnamon
to the broth base. Replace the fennel with thinly sliced lemongrass.
Chicken Bouillabaisse: Replace the fish with 6 chicken legs
that have been sauteed
until golden brown. Replace the clam juice with low-sodium chicken broth