Bouillabaisse, a powerful fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine. Recipes for bouillabaisse abound, but the Marseilles version is acknowledged as being the most authentic;

This recipe “converts”  a traditional Uber trief dish to an acceptable tasty kosher soup or in fact a meal in itself.

• 16 oz Fish trimmings i.e. heads, tails, skin etc. ( or actual fish fillets)
• 1 pint  clear vegetable stock
• ½ cup dry white wine
• 1 quartered onion
• 2 chopped celery top
• A few parsley sprigs
• 1 Bay leaf
• ¼ Teaspoon Thyme

Simmer all ingredients and then strain through a very fine strainer. Once the remaining stock is clear add.

• 16 oz Cubed white fish
• 15 oz tin diced tomatoes
• 2 Medium diced potatoes
• 2 sticks of celery, thinly sliced
• 1 Bay leaf
• 1 Slice of fennel
• Small amount of lemon juice
• 2 Tablespoons chopped parsley.
• 1 crushed garlic
• ½ teaspoon basil
• A touch of powdered safron
• Lemon juice
• Orange zest, small amount
• Little oil
• Salt and pepper.