Bouillabaisse came from very humble beginnings but nowadays, this hardy seafood soup is served in the top restaurants in the world.
Mediterranean fishermen are thought to have come up with bouillabaisse as a way of using up the odds and ends of unsold fish.
The key, according to Pete, is to make a rich stock or base for the soup, and that means marinating the fish for 24 hours. Unless you can give it that long, it just won't have sufficient flavour. And while there's lots of debate over what should be in a bouillabaisse,
Pete says it's the characteristic flavourings such as Pernod, saffron and tomatoes that distinguish bouillabaisse from other seafood stews and soups.