Bouillabaisse

These are the fish for bouillabaisse that I bought at the marché. There are so may kinds of fish, that I asked the fish seller what he recommended for bouillabaisse: this is what we came home with: bar, rouget barbet, turbot et moules. The turbot head is something he just threw in extra because it would make the broth taste good. The fish is very fresh - typically caught the day before. The small fish, like these, are whole, uncleaned, and they only gut and scale them when you buy them. In the working-class and immigrant neighbourhood near the northern périphérique that we now live in, the marchés are certainly cheaper than in central Paris, but the quality is the same.

Bar, Rouget barbet, Turbot et Moules

The bouillabaisse