different kinds as are available.
Several of these fish have a
characteristic taste, a unique
perfume. It is upon the
combination of all these different
tastes that the success of the
operation depends. One can, it is
true, make a passable Bouillabaisse
with three or four kinds of fish, but
the truth of the foregoing
observation will be generally
agreed upon.
‘To return to the operation.
Having obtained the required fish
such as crawfish, rascasse (this is a
red spiny fish found only in the
Mediterranean, it has no English