Taste the famous bouillabaisse, the best place to sample it is at the Minguella brothers restaurant, Le Miramar, located in the old port, in the heart of the city . Its Michelin star pulls a stylish international clientele to this dining room , which has an appealing fifties-vintage. Service is quite friendly and easygoing. This place specializes in this aromatic and earthy fish soup and has become synonymous with the old port.The co-owner of Le Miramar has his own recipe ” To make the real bouillabaisse , you have to be cooking for 2 people minimum and you need at least a kilo of poissons des roches per person” and the most important is the rascasse which is a very bony and small Mediterranean fish that gives an great aroma to the soup. Depending on the catch of the day, other good rockfish include conger eel,red gurnard or tub gurnard, anglerfish or weever. You brown the onions, garlic, and tomatoes in olive oil, then you add cleaned & cut up rockfish, and let it cook for 15 minutes until it becomes a sort of paste. Right there is the heart of the bouillabaisse, then you add boiling water and let it cook for one hour. Add fennel, parsley, salt and pepper before passing it through a food mill. Then once the soup is prepared add slices of raw potato, and the fish which are monkfish, scorpion fish, john dory and whatever shellfish you would like, maybe a few mussels, and boil for another 20 minutes, adding some saffron a few minutes before serving. Bouillabaisse has always been a two- course meal- First the soup then the fish – you usually never order a first course. Dessert if you order it should be a palette cleanser. Come hungry. Bouillabaisse for 2 can be expensive but you will get plenty. The desserts are also amazing, the last time that I was there I ordered a raspberry and basil souffle ” Out of this world!”.
12 quai du Port. ( http://www.bouillabaisse.com)