Bouillabaisse with Rouille and Baguette

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Ingredients

	For the sauce:
2	red bell peppers, skin removed and diced
5 clove(s)	garlic, chopped
1 dash(es)	lemon juice
2	potatoes, cooked, peeled and diced
1	egg yolk
150 ml	olive oil
	salt and freshly ground black pepper
	cayenne pepper
	saffron powder
	For the soup:
2 kg	mixed fish, such as monkfish, red snapper, gurnard, John Dory
1	onion, sliced
1 clove(s)	garlic, chopped
4	tomatoes, diced
¹/₂ bulb(s)	fennel, sliced
1 tbsp	oil
2 dash(es)	white wine
3 sprig(s)	parsley, chopped
2	bay leaves
2	cloves
10	peppercorns
	saffron
1	baguette

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 45 min / Grade of difficulty: easy / Calories per portion: n/a

For the sauce:
Purée the bell peppers with the garlic. Add the potatoes and mash until smooth. In a bowl, mix together the egg yolk and some lemon juice. Season with salt, a generous pinch of cayenne pepper and saffron. Stir in the bell pepper paste. Add the oil, drop by drop and whisk until creamy. Adjust seasoning.

For the soup:
Fillet the fish, cut the fillets into bite sized pieces and set aside. From the 2 kg fish you will gain 1 kg fillets maximum.

In a large pot sauté the bones, fins, heads and skins of the fish together with the vegetables, garlic and herbs. Deglaze with the wine and simmer for a minute. Add 1.25 litres of water and bring to a boil. Skim off any scum, then add bay leaves, peppercorns and cloves. Cook over low heat for half an hour, then strain through a sieve and collect the stock in a saucepan.

Add saffron and the fish pieces to the stock and reheat. Cook over low heat for a few minutes until the fish is cooked. Check seasoning and correct if necessary.

To serve:
Ladle the Bouillabaisse into soup plates and serve with baguette and the Rouille.