opacification and savor the evolution of their
texture.
Soups and Stews; Bouillabaisse Fish stews
and soups are dishes in which small pieces of
fish, sometimes several different fish, are
served in their cooking liquid, often with
vegetables. The basic rules for simmering
apply. The soup or stew base is prepared
ahead of time, and the fish pieces added at the
end and cooked just long enough to heat
through: thick and dense pieces first, thin and
delicate last. Combinations of fish and
shellfish are a nice acknowledgment of the
sea’s bounteous variety.
A gentle simmer is usually preferred to a
rolling boil so as to avoid breaking up delicate
morsels. A partial exception to this rule is the
bouillabaisse of southern France, whose name
includes the idea of boiling, and whose unique
character depends on the vigorous agitation
that boiling provides. A bouillabaisse starts