Michael Cimarusti is the chef/owner of Providence (5955 Melrose Ave.), where they sometimes have bouillabaisse on the menu. This French soup is traditionally from Marseille and contains various types of fish and shellfish. The soup is topped off with croutons and rouille, a pesto made from bread, soaked in fish broth and emulsified with extra virgin olive oil. The rouille is then seasoned with saffron, red chilli. It can be stirred into the bouillabaisse broth or spread on the crouton.
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