Authentic Bouillabaisse of Mme. Lulu Peyraud, Bandol, France
Illustrated Recipe Page 11.

This is the full serving of the Bouillabaisse with the bowl of broth, croutes covered
with "rouille" or "aioli", the potatoes (not mandetory) and the helpings of the
whole fish which is served separately on its own platter (top of photo). The
Domain Tempier Rosé is to be seen, already enjoyed, in the wine glass.