This recipe comes from the kitchen of Ghyslaine Martin-Castellino in Salon de Provence and was recently published in City Palate Magazine (Calgary). Do not let the number of steps scare you off there are only three parts to the recipe, preparing the broth, cooking the fish and creating the rouille. You may not have a ready supply of Mediterranean fish available these work well as substitutes: (for the broth): pacific rock cod or fish parts heads, bones from rock cod, halibut, salmon (for the main course fish): halibut, basa, rock cod, red snapper, mussels, scallops, Alaskan crab, clams and shrimp.