Marseille’s time-honoured Bouillabaisse is a cooked fish speciality famed worldwide and an intrinsic part of the city’s heritage. It was originally prepared by fishermen, who put aside fish that was fit for sale and cooked up the rest for themselves and their families. It is hence a simply, family-style dish that has been perfected over the years and now often includes a creamy soup and even shellfish.
Makes 4 servings.
3 kg fish (depending on availability): scorpion fish, Saint-Pierre, tub gurnard, weeverfish, monkfish