\paperw3900 \margr0\margl0 \plain \qj\li105 \f1 \b Bouillabaisse in Marseilles\par
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\b0 \i Bouillabaisse\i0 is the most famous dish of the Provenτal coast. According to cu
stom, it is prepared from three fish with different flavors: the indispensable scorpion fish, the gurnard, and the conger eel. But freedom is given to add others (sea perch, burbot, turbot...) and even crustaceans (crab, lobster...) or shellfish (mussels
). The bouillon in which the fish are simmered is flavored with garlic, onion, tomato, thyme, bay, sage, and above all saffron. The dish also requires excellent olive oil and is accompanied by \i rouille\i0 , a thick and oily sauce flavored with pimento.
