Bourride

This fish soup will taste of the Provence, especially if you prepare it with wild fennel seeds, which are nice and pungent and should be gathered along creeks, not along the highways, to avoid tasting of car exhaust. We can at least find the fish we need to prepare it in this country: monkfish, striped bass, and whiting. And our garlic is every bit as good as that found in Provence. Notice that again I use fish fumet rather than water to start the broth. The whole dish is high in taste, if