Ingredients (for 6 people)

• 3 kg various types of fish (conger eel, moray eel,  scorpion fish, gurnard,  buss, joh dory, whiting..)

• 3 ripe tomatoes

• 6 potatoes

• 2 onions

• 4 cloves of garlic

• 1 glass olive oil

• 6 slices of bread

• 1 bouquet garni (thyme, bay leaves, parsley)

• 1 leave of fennel

• 1 piece of orange zest

• 1 pinch saphron

• salt and pepper

For rouille sauce:

• 1 slice of bread without crust

• 1 egg yolk

• 4 garlic cloves

• 1 dry red chilli 

• 10 cl olive oil

•  salt and pepper

Procedure

1. Have the fish cleaned out and scaled by your fish merchant. Rinse and dry them. Cut them in pieces. Peel and chop oniion adn garlic. Peel and remove pips from the tomatoes, cut them in smaller parts Peel and dice potatoes. Peel and cut in pieces the fennel.
2. Put all the ingredients in a pot. Add bouquet garni, orange zest, ., saffron adn olive oil . Salt and pepper.  Leave it to macerate for and hour in a cool spot.
3. Add 3 liter of boiling water and cook for 15 minutes. Lower the heat and simmer for 5 minutes.
4. During this time, prepare the rouille sauce.:  blend the bread with the broth , garlic and chile. Salt and pepper. Add egg yolk and olive oil  while constantlys whisking.
5. Toast the bread.

How to Serve :

Serve the broth and fish in a bowl with the rouille sauce in a side dish. 

French Food     All the French recipes    French Main Dishes