Jean-Baptiste Reboul wrote “la cuisinière provençale” in 1897 and it is still a standard-bearer. I recently bought fish at Port la Nouvelle with the aim of making a Bouillabaisse.
This fish soup with chunks of fish has become a famous Marseille dish of broth, lots of fish and sea food, served with a garlicky and peppery rouille and even some grated cheese.
