Last week I craved for a Bouillabaisse, and had it in the Old Port of Marseille as it must be.
Bouillabaisse, croutons and rouille
Fried cuttlefish with grilled vegetables and saffron rice
Bouillabaisse, which used to be made with fish remains is now an expensive dish. It can be prepared with up to 10 different fishes but an anthentic bouillabaisse must contain at least those three: scorpionfish, conger and sea robin. I am not sure my bouillabaisse was authentic but I love fish soup and this one tasted good.
The fried cuttlefishes were also fresh and nicely prepared with garlic and parsely.
Al fresco dinner, overlooking the Old Port of Marseille was a very good way to conclude the week-end.
Cost: 39 Eur for the "small" bouillabaisse
15 Eur for the cuttlefish dish
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