Soupe de Poissons Provençale

This soup is made not only in Provence but also in Corsica. Like bouillabaisse, it can be flavoured with orange rind and anise liquor. A similar soup is made with mussels instead of fish and thickened with either noodles or rice cooked in the soup just before it is served. Still another variation, again with the same flavourings, is based on small Mediterranean crabs called ‘favouilles’.