We love the intense garlicky fennel, orange, and saffron flavors of bouillabaisse, the traditional Provençal fish stew. Served with crusty bread and a hefty dollop of Rouille (a spicy, garlicky, bread-thickened mayonnaise), it’s one of the world’s great dishes. Our test kitchen loves these flavors but wanted them without all the fuss and expense of multiple types of seafood, so we set out to transform this classic into an easy weeknight chicken stew. In this online cooking course learn to fortify ordinary chicken broth with authentic Provencal flavors. We’ll also show you a straightforward method for making a classic Rouille. By the end of this course you will have a rich and flavorful Provencal stew at a fraction of the cost.