Bouillabaisse. the classic Provençal fish stew from Marsais. So the question I struggled with was do I call this fish soup bouillabaisse or provençal fish soup? The reason is that there will some pedants who are so outraged by me calling it bouillabaisse, they will argue that a true bouillabaisse has 27 different variety of fish in there. So to those out there who are angry with me, just relax please it's just cooking isn't it? My understanding is the origins of bouillabaisse is that the fishermen sold all the fish that they could and the meagre offerings that they were left with is what they took home to their wives who got creative and made a soup/stew with the little tiddlers and that is artisan peasant food at it's best, so for those still with me and not foaming at the mouth with rage, I hope you really want to give bouillabaisse a try.

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