マトウダイ
The French screenwriter and playwright Marcel Pagnol, a member of the Académie française and a native of Marseille, showed his own idea of a proper bouillabaisse in two of his films. In "" (1935), the chef Cigalon serves a "bouillabaisse provençale aux poissons de roche", (Bouillabaisse of Provence with rockfish) made with a kilogram of local fish; "Scorpaena scrofa" ("rascasse"); capelin; angler fish ("baudroie"); John Dory ("Saint-Pierre"); and slipper lobster ("cigale de mer"). "When I put these fish into the pan," Cigalon says, "they were still wiggling their tails." Cigalons specifies that the slices of bread served with the broth should be thick and not toasted, and that the rouille "should not have too much pepper."