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Easy
Published 1935
It is impossible to have a real bouillabaisse in England, as our seas are lacking in the variety of fish which goes to the making of the genuine soup. Somehow, too, quite apart from the distinctive flavour of the fish used in the making of bouillabaisse at Marseilles, the eating of it in cold blood, on a foggy day in London, Birmingham or Manchester, for instance, seems all wrong. You want the hot sun of Provençe, the exuberant and voluble waiter, the marseillais, bubbling over with enthusi