Ingredients :

• The fish — This is where everything happens. Red scorpionfish remains the benchmark — it gives that deep briny taste that defines bouillabaisse. Complete it with whiting or cod for white flesh, and if you find gurnard or weever at your fishmonger, take them without hesitation. Pro tip: ask to keep the bones and heads. If you make your own stock, it’s next level.
• Saffron — Don’t skimp on quality. Supermarket powdered saffron often has very little to say. Go for saffron filaments from a specialty deli or online — one jar lasts a long time and the difference in the broth is immediate. A pinch is enough. Beyond that, it becomes bitter.
• Potatoes — Not just any kind. Choose a waxy variety — Charlotte or Nicola — that holds its shape during cooking without turning into mash in the broth. They absorb the saffron and paprika, and by the end of cooking, they display an ochre-orange tint, like a very light caramel, which perfectly sets the stage.
• Olive oil — Be generous, not stingy. It is the binder for the aromatic base and returns at the end of cooking to smooth out the broth. Use an oil you would like to eat raw — if it tastes good on bread, it will taste good in the pot.