Recipe of the day

(la) Bouillabaisse is a very famous fish stew from the South of France, in particular Maresille. Historically, it was a cheap fisherman's dish, where an assortments of small fish was cooked over open fires with olive oil, garlic onions, tomatoes, herbs and saffron.
Today's bouillabaisse can be much more elaborate, replacing crabs and clams with lobster, and featuring up to a dozen different types of fish, some used only to flavor the broth. The signature fish in a bouillabaisse remains the rascasse (scorpion fish)
Bouillabaisse is typically served with rouille (=rust, a thick garlicky sauce with a rusty color), croutons and grated cheese. Fish can be served separately or in the broth.Here is a recipe for those who want to give it a try at home.