Bouillabaisse

Bouillabaisse, once a simple fish stew enjoyed along the coast of Provence, has expanded to become a cult. A serious Bouillabaisse calls for up to a dozen varieties of fish that must be skinned and deboned at table, to be enjoyed with a heady broth laden with fennel and saffron, with crisp croûtes and nippy Sauce Rouille on the side.

The name Bouillabaisse is probably a compound of bouillon abaissé, or “broth reduced,” a reminder that rapid boiling is needed to emulsify the large am