French Fish Soup (Bouillabaisse) with Rouille

Ingredients

• 200 g sea bream fillet
• 200 g Salmon fillet
• 200 g halibut fillet
• 200 g red mullet fillet
• 200 g eel fillets
• 200 g conger eel fillet
• 2 large onions
• 1 kg potatoes (medium, waxy)
• 3 plum tomatoes
• 0.5 bunch Parsley
• 2 sprigs thyme
• 1 sprig sage
• 4 tbsp olive oil
• 1 bay leaf
• 1 tin saffron threads
• 1 Organic Orange
• Sea salt
• pepper (ground)
• 100 ml pastis
• 1 l vegetable broth
• 1 baguette
• 2 tbsp oil
• 1 Garlic clove
• 1 dried chili pepper
• 2 Garlic cloves
• 6 potato slices
• 2 egg yolks
• 125 ml oil
• 125 ml fish stock (cooled)
• Salt
• Pepper

Instructions

1. 1.

   Cut the red mullet fillets into bite‑size pieces. Peel and halve the onions lengthwise, then slice into strips. Peel the potatoes and shave them into three thin rounds. Blanch the tomatoes, peel, quarter, seed, and dice finely.

2. 2.

   Wash and dry the herbs.

3. 3.

   Heat oil in a pot and sauté the onions until translucent. Add the potato slices, tomato cubes, herbs, and spices. Thinly zest the orange with a sharp knife, add the zest to the pot, and use the rest elsewhere.

4. 4.

   Briefly cook everything together, then deglaze with pastis. Simmer gently for about 20 minutes. Then add the fish, pour in broth, bring to a boil. Reduce heat and let it simmer for another 20 minutes.

5. 5.

   Meanwhile slice the baguette, heat oil in a pan and toast the slices briefly on both sides. Halve the garlic clove and rub the baguette slices with it.

6. 6.

   For the rouille, blend six potato slices from the broth with dried chili and the garlic cloves in a blender until fine. While blending, gradually add the egg yolks, then drizzle in oil and broth little by little. Continue mixing until a creamy mayonnaise forms. Season with salt and pepper. Remove herbs from the soup except for some parsley leaves as desired and serve on deep plates. Add bread with a bit of rouille and serve hot.