Instructions: Shellfish:
crab, shrimp, crayfish, lobster

Firm-fleshed Fish: sea bass, flounder, sea trout, grunt, gray snapper, red snapper, scrod, perch, eel.

Tender-fleshed Fish: sole, whiting, sablefish, red mullet, cod, haddock, halibut, rockfish.

Place vegetables and seasonings in large pot. Cover with fish broth, white wine and olive oil. Place shellfish on top of vegetables and add firm-fleshed fish. Be certain ingredients are covered. Cover pot and boil briskly. Boil about 8 minutes, then turn off heat and add tender-fleshed fish. Return soup to boil and continue cooking 7 to 8 minutes.

In Marseilles, Bouillabaisse is served with a bread called marette. Since this is not generally available in this country, slices of stale or dried out French may be substituted. Place a slice of bread in the middle of each bowl and in bottom of serving soup tureen and arrange several different fish and shellfish around it. Then pour broth over.

To insure an even more authentic Bouillabaisse, serve it with a Rouille: Make Rouille in a blender by combining pimentos, chili pepper, garlic and egg yolk. Blend until smooth and add olive oil, a few drops at time. Blend on medium speed. When ready to serve, beat in fish broth. The Rouille may either be spread on the bread before the broth is poured over it or it may be served separately in a sauceboat.

Serves 10 to 12

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