Recipe of Bouillabaisse - Food Recipes

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.