Sautéed Salmon Served Like a Bouillabaisse

The secret to southern French soups like bouillabaisse is whisking a pungent, garlicky sauce into a fish soup made with baby fish too small to serve, or, in my version, a broth made from fish heads and bones. Salmon bones and heads make a great red wine sauce, but a fish broth made from salmon is too fishy. Since inexpensive fresh baby fish are hard to find in the United States, you can solve the problem by steaming open a couple of pounds of fresh mussels