This famous specialty
from Marseille was originally a meal for fishermen who, while sorting the catch,
put aside some for themselves.
3 kg various types of fish (conger eel, moray eel, scorpion fish, gurnard, buss, joh dory, whiting..)
3 ripe tomatoes
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:
- 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.
- 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.
- Add 3 liter of boiling water and cook for 15 minutes. Lower the heat and simmer for 5 minutes.
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.
- Toast the bread.
How to Serve :
Serve the broth and fish in a bowl with the rouille sauce in a side dish.