We didn't manage to try out Bouillabaisse in Marseilles, but we succeeded in Arles! A specialty in Provencal cuisine, it consisted of a heavy fish and seafood soup cooked with three types of fish, and on top we put a piece of crouton (stale baguette) which was spread with raw garlic juice and some cheese). The French emphasized it took a lot of hours to brew a true-blue bouillabaise. Here's a recipe I found in BBC: http://www.bbc.co.uk/food/recipes/database/bouillabaisse_6973.shtml [A Provencal restaurant near Roman Arena. Arles]