Much is expected from fish stews, but what makes this version of Bouillabaisse anything but insipid is the combination of Provençale herbs, spices and the touch of Pernod or Pastis (licorice flavored liqueur) in the broth. A traditional Provençale seafood stew originating from the port of Marseille, Bouillabaisse is a distant relative of the Cioppino and may even be related to our Gumbo. The present delight in this stew-like soup is the abundance of fish and shellfish in it. Every…
