What a delight to savour this wonderful bouillabaisse soup brought to us by the fishermen of France.
Variously described as '...a mystical experience, a magical synthesis, a divine seduction and the reason God invented fish...' (Peter Mayle: Provence A–Z), bouillabaisse was originally made by the French fishermen using what they had left of the days catch. They would use any fish, so you too can make it using a mixture of fish for this wonderful meal.
Although it is known as fish soup, it is a substantial meal on its own, and, unless you have the constitution of an ox, I strongly advise you not to have a starter.
It is so nutritious and heart warming that everyone will enjoy it. This is a recipe you will treasure, but do note that the French themselves will argue loud and long about where you will get the best bouillabaisse, but Marseille does seem to be the favourite, and it was the chef's of Marseille who in 1980 defined the rules, yes, rules, for making the véritable bouillabaisse; it goes without saying that anyone eating what they believe is bouillabaisse other than at a Bouillabaisse Charter restaurant, is making do with a poor imitation.
What a wonderful experience. I was invited into the kitchen at Le Miramar restaurant in Marseille to see the man who made the bouillabaisse, before sampling his skills at the table. It just couldn't get better! – well, it could...I could have had longer to eat it rather than have to rush off to an appointment an hour's drive away.
With bouillabaisse you should not plan on doing anything strenuous afterwards; maybe just sleep it off.
Wonderful! Bouillabaisse from the fisherman's boat! But, there is no suggestion that the above recipe matches that decreed by the Bouillabaisse Charter...I wouldn't dare!