Bouillabaise recipe

Ingredients :

1 kg of fish of rock from the Mediterranean Sea (girelles, a head of conger, scorpion fishes, roucaous, gobis)

5 crabs

2 tomatos

1 onion

2 cloves of garlic

2 branches of fennel

2 bay leaves

600 g de potatoes

1.5 l water

Hot pepper of powder Cayenne Saffron Croutons of toast rubbed of garlic Croutons of stale bread

Oil

Safran

Preparation:

1. The day before watch to prepare the soup of rock

2.Get brown with a little oil onions and garlic in a hen(pot) then whole fishes (not need to clean them nor to empty them). Add tomatoes cut in pieces, the laurel, the fennel, salt and pepper and cover with water.

3.Let cook approximately the 1 hour over a low heat in way.

4.Mix the whole.

5.Pass in one presses purée then in a sieve several times to remove the maximum of fish bones. Attention not pass in a too fine Chinese because it is necessary to guard juices of the soup which has to remain rather thick.

6.The previous evening: prepare the marinade.

7. In another hen arrange cleaned and scaled fishes.

8.Pour a dash of olive oil, salt pepper. Cut tomatoes, onions, garlic and potato in slices or in dice. Put all this on fishes and sprinkle with saffron. Add the laurel and the fennel and let the whole marinate all night long at the cool (at least 6 hours).

9.Cook fishes

10.Boil one of the two bottom of soup and put cooking potatoes.

11.Boil the other bottom of soup and put cooking fishes one by one by removing them as soon as they are cooked to cook the following ones. The ideal would be to have a basket to dip them and take out again them without abimer. Well watch because the rather fast cooked fish.

12.Keep at the end of cooking fishes in the warmth in the soup.

13.Serve the soup with croutons and rust (mayonnaise with some hot pepper and the saffron) arrange fishes in a dish with potato and serve.

14. It is ready !