Bouillabaisse

Provençal fish soup based on a thickened fish stock. The stock is made by cooking different types of fish and shellfish with different textures together with onions, tomatoes, garlic, and herbs in a large quantity of olive oil and with the addition of white wine. The gelatin in the fish bones helps to thicken the soup, which is finally boiled so vigorously that the oil splits into droplets that are emulsified and made creamier with the help of the proteins and the gelatin that have diffused out into the stock.