Despite the closure of restaurants in France because of the Covid, we can order food. Taking advantage of the weather and the setting sun, I decided to take a "bouillabaisse", a dish typical of the region, it's a soup of fish. 
It's very tastefull if you like fish it's delicious.

Here is the recipe : 
For 6 people you need :

Red mullet (350 g): 3 whole
Gurnard : 3 whole
Monkfish : 600 g
Rascasse: 800g: 1 whole
Tomato: 6 whole
Firm-fleshed potato : 6 whole
Olive oil: 5 cl
Garlic clove : 3 clove (s)
Fennel : 2 g
Parsley: 0.25 bunch (s)
Saffron pistils: 2 pinch (s)
Fine salt: 6 pinch (s)
Onion : 1 whole
Pepper mill: 6 turn (s)
Label Rouge fish soup: 1 l

STEP 1
Peel and mince the onion. Peel, degerm and chop the garlic. Cut the tomatoes into large wedges. Slice the fennel into thin slices. Remove the leaves and chop the flat parsley. Peel the potatoes and cut them into large wedges.
Empty the fish.

2ND STEP
In a large casserole dish, brown the onion, garlic, fennel and tomatoes with olive oil, then cover with the fish soup. Add the saffron, salt and pepper. Then add the potatoes, then the fish, starting with the largest. Simmer for 25 min.

STEP 3
When finished cooking, remove the fish and potatoes, then place them on serving dishes and sprinkle with chopped parsley.

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