Bouillabaisse

I hadn't known Suzy and Steve for that long when I invited them to a pre-Xmas supper - the idea was to have a wonderfully luxurious, grown-up, dressed-up treat - oysters, bouillabaisse with aioli and lots of champagne. Well as I'd never made bouillabaisse before I was, rather predictably, very behind, covered in fish bones, still in my embarrasingly grubby cooking clothes and in a total state when Suzy and Steve arrived, bang on time. My heart sank as the bell rang as I thought I would never be able to get it right with guests breathing down my neck, let alone be able to go and get dolled up ...but how wrong I was. I opened the front door, cringing with embarrasment at my appearance and Suzy immediately said how beautiful I looked and when I confessed I was a little behind with my great French experiment, Suzy came and stood with me at the stove, and with her sweet, kind and practical encouragement and incredibly calming effect, we managed to produce a really delicious bouillabaisse and I even managed to get properly dressed and together we had a fantastically jolly evening. It was only one evening, and there have been many more since then, but that night stands out for me because it was when I first saw what a truly fine and rare person she she is - calm, steady, gentle, kind, loving, loyal and so clever. Uniquely wonderful Suzy