Bouillabaisse

Seafood soups are made all over the Mediterranean, traditionally by fishermen cooking whatever they couldn’t sell from the day’s catch in a large cauldron over an open fire on the beach. Scorpionfish (previously called rock cod or rockfish) are one of the most common ingredients. The more varieties of fish, the greater the flavour: a traditional bouillabaisse calls for at least half a dozen species; saffron and dried orange peel are also essential ingredients. Guillaume Brahimi’s refined ve