'1/4 cup of olive oil'
'2 chopped onions'
'3 minced cloves of garlic'
'4 diced tomatoes'
'3 sprigs of parsley'
'1 clove of garlic, finely chopped'
'1 tablespoon of thyme'
'3 leaves of bay leaves'
'1 stem of celery'
'black pepper to taste'
For the broth:
'3 kg of fish from various types'
'100g of potato'
For the soup:
'4 kg of fish from various types'
For the Rouille Sauce:
'4 cloves of garlic, minced'
'2 egg yolks'
'1/2 tablespoon of red pepper sauce'
'1/4 cup of olive oil'
'1/4 cup of olive oil'
'2 chopped onions'
'3 minced cloves of garlic'
'4 diced tomatoes'
'3 sprigs of parsley'
'1 clove of garlic, finely chopped'
'1 tablespoon of thyme'
'3 leaves of bay leaves'
'1 stem of celery'
'black pepper to taste'
For the broth:
'3 kg of fish from various types'
'100g of potato'
For the soup:
'4 kg of fish from various types'
For the Rouille Sauce:
'4 cloves of garlic, minced'
'2 egg yolks'
'1/2 tablespoon of red pepper sauce'
'1/4 cup of olive oil'
'Make a roux with the olive oil, onions, garlic, tomatoes, parsley, thyme, bay leaves, celery, and black pepper.'
'Let it cook at high heat.',
'Add the fish for the broth, cleaned and deboned, and let it cook for 20 minutes, stirring occasionally.'
'Add 3 liters of water, turn down the heat, and let it simmer for 1 hour and 30 minutes, stirring occasionally.',
'Turn off the heat, remove any larger bones, and blend everything in a blender, adding liquids slowly, then strain through a fine-mesh sieve (be sure to get as much broth as possible).'
'Check the seasoning and add more salt and black pepper if necessary.'
'Add diced potatoes.',
'Let it cook.',
'Add fish for the soup, cleaned and with skin, either whole or in chunks, and arrange them on a flat platter.',
'As each piece of fish cooks, remove it from the pot and reserve.',
'Arrange the fish on a flat plate.',
'Make the Rouille Sauce: blend minced garlic in a mortar and pestle.'
'Add egg yolks and prepare the sauce like mayonnaise, adding olive oil slowly while blending.',
'When thickened, add red pepper sauce
'
'Serve the bouillabaisse by bringing the soup to the table on a rechaud (a raised platter), with fish pieces arranged on top, with crusty bread and Rouille Sauce on the side
Each guest serves themselves a portion of the sauce and bread.',
'Each person serves themselves from each type of fish, and they can also take their soup accompanied by toasted bread covered in Rouille Sauce.'
Dish for 6 people.
