This fish soup was born in Marseille. It used to be a fishermen's dish, so the fish involved in its preparation is pretty cheap. Tomatoes and saffron give it a beautiful color. The final, and crucial, touch is the "rouille," a saffron mayonnaise that goes on top.
Find the recipe here.
What to drink : My grandmother, who makes a killer fish soup, told me a rosé was in order. For the wine snobs who roll their eyes at the mention of rosé, a Provence white wine will also work very well.
For dessert : Navettes de Marseille, a sweet pastry flavored with orange blossom water. It is shaped like a boat, to stick with the fishing theme. Here is the recipe.