Bouillabaisse, Peut-être?

The sea fish soups and stews of southern France, bourride and bouillabaisse, have a number of things in common: they share an intensely flavoured broth; are scented with saffron, garlic, fennel and orange peel; are often sweetened with tomato; and, of course, they both contain fish. But here is where the two begin to part company. Bourride most frequently contains John Dory, sea bream, sea bass, conger eel and monkfish, while bouillabaisse rather ostentatiously sports more in the way of spiny Mediterranean species, like rascasse (the red and spiny scorpion fish) and rouget-grondin (red gurnard) which, with deliberate orthodoxy, are served separately from the broth. This is eaten first, with toasts spread with rouille.