“Ah,” Flint declares. “Marseilles. Bouillabaisse.”
His boss (Lee J. Cobb), asks him to explain.
“Well, sir…the usual proportion of garlic to buttered saffron and fennel [in bouillabaisse] is two cloves of garlic, to a pinch of buttered saffron, to a dash of fennel. Now only in a certain small section of Marseilles are these three condiments prepared in these proportions. Now whoever handled that dart was in Marseilles within the last 24 hours.”
And with that, he sets off in his private jet to find just the right French fish stew.
Flint enters a number of fine restaurants in Marseilles, and has a taste. “Mmm. Yes. Check please.” And another, “The finest bouillabaisse in Marseilles, sir.” Flint has a spoonful, and shakes his head. “Merci, Monsieur.” But then, at a hole-in-the-wall burlesque club, he finds it….
Bouillabaisse is a rich, multi-layered stew, traditionally containing at least six types of fish, along with tomatoes, leeks, and other vegetables, and seasoned with a distinctive blend of—yes—garlic, saffron, fennel—and orange zest (Flint left that part out). It's usually served with toasted slices of baguette (croutes) and rouille (a type of mayonnaise seasoned with garlic, saffron, and chili).
Mediterranean culinary writer, Clifford A. Wright goes deep into the history, preparation, and ingredients needed for this complex and delicious dish on his website. Click on this link for a step-by-step account.