One day in Provence was born this wonderful soup. La Buyabes. Many tell stories of its origin, but it is believed that the most faithful version is about the French sailors who fished in the Mediterranean sea. After a hard working day they needed a hot, nutritious dinner, and piled into a large VAT, all the leftovers from fish and seafood, which are unsuitable for sale or left over from yesterday, and cooked soup, using the most of Mediterranean ingredients such as saffron, olive oil, red hot pepper, tomatoes..... Nowadays there are several ways of making this soup, and one of them, perhaps the most famous is Buyabes from Marseille. The broth, even the sauce served separately from the fish and seafood, and also separately served bread, materny garlic. They say that for making the right Buyabez uses 13 varieties of fish! The origin of the word Bouillabaisse is also interesting. Experts say that it comes from the words bouillir (to boil) and baisse (residues, waste). I made a bit simplified version and more available. Please stop by to sample:)