Authentic Bouillabaisse of Mme. Lulu Peyraud, Bandol, France
Illustrated Recipe Page 5.

stock pot

For the Fish Soup, olive oil is warmed with onion and crushed,
unpeeled garlic cloves until soft. Then the smaller fish and the congor and other
fish heads heads are added with the tomatoes, onions, carrots and the other ingredients.
Lulu does this first and lets it simmer for some time as she is
preparing the other ingredients and the rouille.


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