Bouillabaisse

4 1/2 lbs. of various fish (the recommended are Mediterranean fish,
since the recipe comes from Provence): scorpion fish, capons,
conger (eel), cicada, etc. Use what you can find.
Saffran (just enough from the point of a knife)
1/2 c. olive oil
4 tomatoes
12 potatoes
stale bread
salt, pepper
a bunch of mixed herbs
Place in a large pot the fish. Add the saffron, the olive oil, and
mix well. Add the spices and let soak fo 1-2 hours.

Salt and pepper the pot, and add the four tomatoes, seeded, and the
potatoes, peeled and cut into thick slices. Cover wth water and bring
to a full boil. When the potatoes are cooked (10-15 minutes), and the
fish (which may vary according to the size of the fish), use a skimmer
to remove the potatoes and fish, and place in a dish, lined with
something to absorb the liquid.

Serve the bouillon with croutons (made from the stale bread), and
sprinkled with mince garlic and "rouille" (a spicy sauce made iin
Provence; I think Tobasco Sauce would work just fine).
As may be evident, I haven't ever made this recipe, but it is
rather simple. What I am not clear on is what to do with all the fish
and potatoes after all of this. Many people just use scraps of fish,
whatever they can get their hands on, since it is usually thrown away
anyway.