As with the preparation and cooking of so many well-known dishes, there is still no consensus of opinion as to which is the most correct method of preparing Bouillabaisse. Taking this fact into account, it is considered that the following recipe of Monsieur Caillat is the one that should be adopted as being the most suitable.
Cut the large fish into pieces and leave the small ones whole; place all the ingredients in a pan except for the soft-fleshed fish such as red mullet and whiting which are added later.
Add sufficient water to just cover the ingredients, season with salt and pepper and bring to the boil. Boil rapidly for 7–8 minutes then add the soft-fleshed fish and continue to boil qui