Greg:

re: The Bouillabaisse (aka Fish Soup).
While I did not have it at La Veranda as you did, I seem to recall that it was billed (being the geek that I am, I read all the menus each day) as Marseille Bouillabaisse. This is very different from the tomato based stuff we are used to in the states.
Frankly, I would have been as puzzled as you were had Andi not scheduled our pre-cruise in the South of France AND had we not had dinner in Marseille for the specific purpose of having bouillabaisse where it is supposed to have originated!
Marseille's version of this fish soup is a bit different from what we are used to.
First, the soup stock is not (as you pointed out) the tomato based stock that we are used to. Instead it is Court Bouillon. This is a classic stock. I bet you can find at least 2 recipies on the food channel web site!
Then the fish is not served in the broth. Rather it is served on the side for you to add to your soup as you deem, along with the saffron potatoes. The roux is also served on the side. You add this, often spicy, mix to your soup to your taste to thicken and spice the dish.
At least that is the classic version and how we were served it in Marseille. Since I did not have it on board, Greg, how close to what I described was the dish you were served?

Also, worry not, my friend, about how your delightful daughter knows of 'magic fingers'. I fear that it was I who made the reference, which Sarah repeated.
Do such things even exist anymore? Are they still a quarter? Is anything?

Doug (in NY, but still jet lagged)