Bouillabaisse

Instructions

Scale the fish and wash them, in sea water if you can get it. Cut them into large slices and leave the bones in.

Warm the olive oil in a large, deep saucepan. Add the onions, 6 crushed cloves of garlic, the octopus pieces and the tomatoes, and cook over low heat for 5 minutes, turning gently.

Add the fish slices, the large ones first and the smaller ones after. Cover with boiling water, then add salt, cayenne, the fennel, the bouquet garni and the saffron.

Simmer on low heat, stirring from time to time so the fish does not stick. Taste and correct the seasoning. After about twenty minutes, take the pot off the heat once the oil and water have blended fully with the rest.

Make the rouille in a mortar. Crush the remaining garlic to a fine paste, add the egg yolk and saffron, then work in the olive oil a little at a time with the pestle until it forms a thick mayonnaise.

Boil the potatoes in salted water for 15 to 20 minutes. Cut open the sea urchins with scissors and scoop out the roe with a small spoon.

Stir the sea urchin roe into the broth. Rub the bread slices with garlic and spread a tablespoon of rouille on each, then put at least two slices in every serving bowl.

Lift the fish and potatoes out of the broth and arrange them on a large platter. Ladle the hot broth over the bread in the bowls and bring the platter to the table to be eaten alongside.