Egg “Bouillabaisse”

The fabled and much fêted, saffron-robed Marseillaise legend and presence—arrogant, flamboyant, and insolent, with its crown of horny rascasse, its exotic suite of tropical-colored Mediterranean denizens, and its fiery red rouille—shares its special titles of nobility with only one other preparation, the Provençal fish soup (soupe de poissons), which holds in its clear and essential broth the soul of bouillabaisse. The same sensuous warmth, the same sapid density