A Provençale Fish Soup

There have been many esoteric arguments about what constitutes a true bouillabaisse. To me they are irrelevant. Provençale fish soup takes the flavours of local produce and transforms them into a dish that evokes the characteristics of the area. Depth of flavour is important and is achieved by choosing a mixture of different fish. I would recommend using schnapper, whiting, flathead, rock cod, red mullet and one type of shellfish — whether it be a small quantity of prawns, a crab or a lobst