In France, fish on Fridays is a given on restaurant menus throughout the year, but now that Carême (Lent) has arrived Friday fish consumption in all its forms will shift into high gear until Easter Sunday. Look for this bisque-like soupe de poisson with its traditional accompaniments - baguette croûtons, grated gruyère-like cheese and rouille, a Provençale sauce made by pounding together red chili peppers with a good amount of garlic and other ingredients into a mayo-like texture - a favorite sure to be showing up on both menus and dinner tables more than usual. - BPJ
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