FOR ANYONE who has spent any time on the French Riviera, the name bouillabaisse can bring back fond memories. In essence, a bouillabaisse is simply a “fish boil” with lots of good flavors. The local fish traditionally used were small; they were the ones left behind in the fisherman’s nets. But instead of being thrown back, the fish were thrown into a pot with local flavoring ingredients and boiled. The result was a platter of fish and a very flavorful broth.
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