Ingredients (8 people)
For the soup:
2 kg of assorted fish (red scorpion fish, gilt-head bream, red mullet, tub gurnard, cod, sea bass, coalfish)
1 fennel bulbs
2 cloves of garlic sin el germen
1 bouquet garni (laurel, thyme...)
10 threads of saffron Safrà del Montsec
3 soup spoons of olive oil
3 l. of water
For the Rouille sauce:
4 cloves of garlic without the seed
1 cayenne pepper
1 egg yolk
1 loaf of bread (just the inside, not the crust)
1/4 l. of olive oil
For the decoration:
Slices of bread (to make the fried bread)
Grated cheese (optional)
For the fish soup, fried bread and Rouille sauce: clean, gut and cut the fish into large pieces. Clean the carrots, leeks and fennel and chop them into small pieces. Also chop the onion and fry everything gently on a low flame with olive oil.
Add the fish (keep some of the more attractive pieces for the decoration), and cook them for a few minutes.
Clean and chop the tomato and add it to the casserole with the garlic, the bouquet garni, saffron, salt and pepper. Cover with hot water, bring to the boil and cook for 45 minutes.
Then remove the bones, grind and leave to cook on a low flame with the fish we have put aside and the prawns.
For the Para Rouille sauce: Crush the garlic, cayenne pepper, breadcrumbs previously soaked in the soup and the egg yolk in a mortar. Add the olive oil little by little to whip like a mayonnaise.
In a saucepan crown the bread: Serve the fish soup, fried bread and Rouille sauce hot with a little grated gruyere cheese.