This is the world-famous fish soup of the Mediterranean. There does not seem to be an exact and unique recipe for it; each person seems to think his the best and only recipe. We cannot all live at Marseille or Toulon, and have exactly the right kind of fish, but we can hope to achieve with the resources at our disposal a fish soup which can be a perfectly good substitute for bouillabaisse. Put in a large saucepan
Put in them the smaller or softer-fleshed fish such as red mullet, whiting, or smelts, cook five minutes more on a quick fire. Remove the odd things, the fennel, parsley, bay-leaf, etc., pour the liquid over slices of bread fried in oil and rubbed with garlic and serve the pieces of fish, sprinkled all over with chopped parsley in another dish. Serve at once. It is the quick cooking that is the secret of bouillabaisse and to which is due the smooth mixture of oil and stock.