I’d really appreciate if someone can show me the path to Marseille style fish soup.
It involves cooking the whole fish with aromatics, and then the whole thing goes through a food mill or blender or whatever tool that blends everything together, resulting in a full body, thick-ish, bisque-ish soup. Served with aioli, cheese, and croutons.
A lot of restaurants serve bouillabaisse with distinctively pieces of seafood is served, but that’s not what I want.
I’m at my wits end and am ready to make my own if I can’t find it at a restaurant: [https://onlineculinaryschool.net/fish-soup-of-marseille-video/](https://onlineculinaryschool.net/fish-soup-of-marseille-video/)
by smarty-0601