And now you can achieve the 'bouillabaisse' :
In a large pan, arrange fillets of fish of your choosing, for example : sole, dabs, brill, weever, sea bream, turbot, cod, with fine slices of monkfish, some mussels and shrimps, a large bouquet of thyme, salt and pepper.
Add enough cold water to cover.
Heat until just simmerring, remove from heat.
Remove the fish and seafood gently, arranging in order of species on to a plate.
Whilst the fish is cooking, heat the Perard soup, but do not boil, pour over the cooked fish and sprinkle with chopped parsely.
Serve with fried croutons, and Perard rouille, to heighten the taste of the bouillabaisse that you have made.
To enrich your bouillabaisse, add half a spiny lobster,langoustines or half a lobster cooked in advance.