This is the fish stew you will encounter in fishing villages such as Matisse’s favourite, Collioure, close to the Spanish border. Once a fisherman’s dish, often cooked on board the boats, it is also known as suquet. It should be clean and simple and will include any local fish such as larger rock fish, including weaver and blennies, monkfish, gurnard, John Dory, sea bream and if it is available, rascasse – scorpion fish. You can add prawns or mussels if you like. It is a particularly easy fish stew to prepare and cook.