Hot Entrée: “Marseille Bouillabaisse” French fish stew made with assorted fish pieces: white fish, salmon, cut fish, octopus, mussels,
shrimps, lobster meat, leek, onion, tomato, celery, tomato and garlic. Served with toasted bread and Rouille made with bread crump, mayo, extra virgin olive oil, garlic, saffron and cayenne pepper.
