The name come from "bouille"(to boil) and "baisse"(low) because it should cook at a low temperature.
This soup is born like a poor dish, made with the left over of the unsold fish, but become today a fancy and really expensive, but yet really good, dish.
It must be serve really hot with roasted slices of bread and Ruille sauce (i explain how to make it later).
Step 1: WHAT YOU NEED
-1 kg of mixed see food, clean and bouneless (squids, blue shark/cod/scorpion fish/mullet/conger ,cuttle fish, octopus, mussels, shrimps);
-1 cans of plain tomato sauce;
-half glass of dry wine;
-extra virgin olive oil;
-a pinch of saffron;
-half glass of olive oil;
-garlic (2 pieces);
-chili peppers powder;