La soupe de poissons

All recipes for soupe de poissons - whether cooked in a little cabanon in the reeds around Marseilles, in a fish restaurant in the ports along the coast, or at home in a country kitchen in Provence – seem to hold true to the same easy-going formula: lightly sauté some chopped onion in olive oil with finely chopped garlic and tomatoes; then add a bay leaf, some thyme and whatever fish heads and trimmings you have available. This creates a solid base on which the Provençal cook