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"Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people..."

Ingredients: oranges, zest of, egg yolks...

"A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels..."

Ingredients: croutons, tomatoes with juice...

"Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which..."

Ingredients: bouquet garni, dry white wine...

"This is a hearty soup with leek, potato and fish chunks. Add some dry white wine at the end for extra flavor."

Ingredients: cream, mackerel, egg yolks...

Ingredients: nonfat milk, fresh nutmeg...