Bouillabaisse

Ingredients

Quantities for 6 servings.

• 1 kg Small bony rockfish, for the broth
• 1.2 kg Firm white fish, three or four species
• 1 piece Fennel
• 2 piece Onions
• 1 piece Leek
• 500 g Tomatoes
• 8 clove Garlic
• 1 pinch Saffron
• 1 piece Orange zest
• 500 g Potatoes
• 150 ml Olive oil
• 1 piece Egg yolk, for the rouille
• 1 piece Baguette, for the croutes
• to taste Salt and pepper

Method

1. Soften the onion, leek and fennel in olive oil for ten minutes.
2. Add the small fish whole, the tomatoes, garlic, zest and saffron and cook five minutes.
3. Add two litres of water, bring it up and cook forty minutes, uncovered.
4. Press everything through a sieve, working the flesh through, and return the broth to the pot.
5. Cook the potatoes in the broth for fifteen minutes, then add the larger fish in order, firmest first.
6. Make the rouille: egg yolk, garlic, saffron, a pinch of cayenne and olive oil in a thin stream.
7. Serve the broth in bowls with croûtes and rouille, and the fish with the potatoes on a separate platter.