I’ve never made a proper bouillabaisse at home. It’s the saffron – I don’t really like it. Plus there are all sorts of weird bits in there too. But this version is made with chicken, and the saffron is contained in a basil compound butter instead of flavoring the entire dish.

It’s pretty simple – chicken is browned and added to a sauce of aromatics, tomatoes, and orange peel, where it finishes cooking. It’s topped with a basil butter instead of the traditional rouille, but I was in a hurry and didn’t even bother this time.

Both Julia Child and Jaques Pépin have published recipes for Chicken Bouillabaisse. Julia’s recipe is very similar to the one I made here, which I learned in culinary school. Pépin’s recipe is more traditional, and includes the rouille as well as kielbasa and potatoes. I’m inclined to continue to make the simpler version next time.

• Chicken Bouillabaisse (San Francisco Cooking School)
• Glazed Baby Carrots