Bouillabaisse

• 6 Slices of Red Snapper
• 6 Slices of Redfish
• ½ Bottle of

This is the dish that drew from Thackeray the famous tribute to Creole Cookery: “In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Marseilles or Paris.”

The reason is clear, for in these old French cities the Bouillabaisse is made from the Fish of the waters of the Mediterranean Sea, notably the Sturgeon and the Perch combined, while in New O