Simple bouillabaisse

So much more than a soup – this is big food with big flavour. The idea is that the fish soup is served in a tureen in the centre of the table with the potatoes, croutons, ‘rouille’ and cheese served alongside. You put potatoes in the bottom of your bowl, add the soup and then the extras. I am sure there are many French chefs who would be horrified at this simplification of a regional speciality, but sometimes life is complicated enough and simplified versions are just the ticket.