Roussillon's own version of bouillabaisse or fish stew.

A Northern version of the celebrated Provençal fish soup using more readily available fish such as whiting, conger eel, gurnard, mackerel, sole, langoustines and mussels.

A Provençal fish soup which includes water and salt, small white fish, onions, potatoes, tomatoes, garlic, herbs and oil.

"One eyed" bouillabaisse, which is, confusingly, a bouillabaisse without fish but with a variety of vegetables instead.

A Provençal fish soup which includes water and salt, small white fish, onions, potatoes, tomatoes, garlic, herbs and oil.

A Corsican bouillabaisse or fish stew with red peppers and pimentos.

"Cod bouillabaisse." Cod and potato stew.

A spinach soup with potatoes, garlic, oil and saffron. It is served on bread with poached eggs.

The traditional Provençal bouillabaisse in which sardines are the only fish.

A Northern version of the celebrated Provençal fish soup using more readily available fish such as whiting, conger eel, gurnard, mackerel, sole, langoustines and mussels.