(photo) ..final stage.. the Boulliabaisse is about to be enjoyed by its producers...Bon Apetite!!!

(photo)..filling the bowl ..

(photo) the boulliabaisse soup is served..

(photo)..we wouldn't last..a corner off the fresh bread and a sip or two of alsatian riesling wine eas the Introduction to our boulliabaisse meal

(photo)The baguette just came out of the oven...at this point we can't wait to cut off a piece...we are getting impatient...

(photo) Boulliabaisse still in the big pot, simmering....allowing a little bit more time of simmering would not hurt the soup...patience is a virtue

(photo)..the boulliabaisse is simmering with all its ingredients

(photo)..the seafood and shellfish is going into the big pan for its slow and final simmering.

(photo)..straining the fish stock..

(photo)..in the meantime the baguette dough is about to go in the oven

(photo) Scallops and shelled oysters

(photo)..simmering all veggies, spices and herbs in a separate pan..

(photo) the fish stock is simmering...

(photo) ..and scallops

(photo) Shrimp in the shell

(photo) Crab legs and Lagostinos

(photo) Fresh Parsley

(photo) Thyme wrapped with a bay leaf

(photo)Fresh fish to be boiled for the stock

(photo) Fresh Fennel

(photo): Rouille, fresh carrots, fennel seeds, celery leaves to go in the boulliabaisse

(photo) Oysters

(photo)Fresh Clams and oysters :for the stock

(photo)The dough is rising in a warm, draft free place

(photo)..my new french baguette loaf baking pan is about to get in use for the first time...