7. Saffron is essential, lending its unmistakable flavor to the dish and tinting both soup and fish a distinctive red-orange color.
8. Rapid boiling is the key to the process, emulsifying the oil, stock, and fish gelatin—thus forming the rich soup that characterizes a successful bouillabaisse. (The foam that develops is skimmed off the top before serving.)
9. The finished bouillabaisse is ready to be served in the traditional two courses.