Ingredients (4 people)
For the fish soup:
1.5 kg fish
600 g fennel
100 g celery
3 cloves of garlic
1 soupspoon of tomato purée
4 soupspoons of olive oil
10 threads of saffron Safrà del Montsec
1 cayenne pepper
Provence herbs
For the bouillabaisse:
1 large ballan wrasse
1 large red scorpionfish
2 large tub gurnard
1 john dory
4 pieces of conger eel
4 lobsters
2 kg of potatoes
2 soupspoons of olive oil
Salt and pepper
For the Rouille:
1 egg yolk
1 teaspoon of mustard
2 teaspoon of tomato paste
1 soupspoon of olive oil
1 cayenne pepper
Salt, pepper
For serving:
16 slices of bread (without the crust)
Preparation:
Prepare the fish soup the night before. Gut the fish. In a large salad bowl mix the fennel cut into small pieces, the peeled cloves of garlic, the chopped celery, the saffron and the herbs. Season with olive oil, place the recipient in the fridge and stir 2 or 3 times.
The next day, separate the fish from the marinade. Place them in a pan with a little olive oil and fry a few minutes without burning them. Cover with water and add the concentrated tomato. Cook for half an hour on a high flame adding water if necessary. Add pepper to taste and grind.
Prepare the bouillabaisse: peel and cut the potatoes into slices of approximately 1 cm and put to one side. In a pan with olive oil sauté on a low flame (approximately 2 to 3 minutes) the ballan wrasse, red scorpionfish, tub gurnard, john dory, conger eel and bodies of the lobsters cut in two. Then remove the fish from the pot and add the water only to cover. Put to one side.
Add the soup into the pot and boil everything. Then place the lobster tails. 5 minutes later, add the fish and the sliced potatoes. When the potatoes are cooked, it is ready.
Prepare the rouille: mix a mayonnaise with the egg, mustard, oil, salt and pepper. Once it has formed add the tomato paste, pepper and a little fish soup.
Prepare the service: while the dish is cooking, place the slices of bread in the oven to bake on the grille, then rub with garlic. Remove the potatoes and put to one side. Also remove the fish without breaking it, separating it into fillets and plating. Place the potatoes around the fillets of fish. Serve the soup hot.
Firstly, serve the slices of bread covered with the rouille sauce sprinkled with fish soup. Then serve the pieces of fish, the soup and the fried bread.
