cook rapidly for 15 minutes, it is
impossible that a piece of John
Dory or a slice of whiting which
have been boiling rapidly for a
quarter of an hour will still be
presentable. Inevitably, they will
be reduced to pulp, this fish being
very delicate.
‘To make a rich Bouillabaisse
one can first prepare a fish bouillon
with the heads of the fish which are
to go into the Bouillabaisse, a few
small rock fish, two tomatoes, two
leeks, and two cloves of garlic.
Strain the bouillon and use it for the
Bouillabaisse in place of the water.
‘Quite a passable Bouillabaisse