Traditionnal Provencal Bouillabaisse from Marseille

If you are a seafood aficionado, we think you'll like the bouillabaisse.

It is the most famous dish in Provence.

According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse. In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish. The fish should be extremely fresh – caught and cooked the same day. Use as many different types of fish as you can, such as fillets of flounder, haddock, cod, perch, white fish, whiting, porgies, bluefish, bass – almost any combination. Count on at least three kinds to serve six

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