This is one of the famous dishes of the South of France and can be prepared with comparatively little trouble.

Take three pounds of mixed fish - any kinds of fresh fish will do - and cut them into rather large pieces. Add a lobster or crayfish, also cut up, and, if liked, a couple of dozen mussels in their shells. Fry the whole lightly in half a pint of olive oil and then add two tomatoes, an onion, carrot, and a lemon, all sliced, together with a bay leaf, a little parsley, and as much saffron as will lie on a sixpence. A clove of garlic may be added if the flavor is not objected to. Stir the whole very carefully for ten minutes, adding a cupful or more of strong stock and a glass of white wine. Simmer for a quarter of an hour longer and add a few small triangles of toast.

This may be served together, or the fish may be arranged on a dish, and the soup served separately. It is an improvement to serve a sauce poulette with the bouillabaisse.