Chef Charlotte Langley, who runs the show at seafood resto Catch, has shared her recipe for bouillabaisse, a Provençal staple chock full of fresh fish. This hearty dish — which chef refers to as her “party soup” — originally came about as a way to cut costs at the Whalesbone restaurant in the nation’s capital, resulting in rave reviews. “It’s inspired by a lobster bisque,” Langley notes. Chef always goes with the freshest fish available and, to jazz it up, tosses more seafood in the mix. “It’s good for this time of year — it’s sorta spicy and it’ll warm you up!”
