Bouillabaisse à la Marseillaises

Preparation is moderate.

Preparation time is 2 hours, with 12 hours marinating time.

Yield: 8 servings.

Ingredients

For the bouillabaisse:

• 3 kilograms of white rock fish such as rascasse, monkfish, loup de mer, St-Pierre, grondin (6 pounds)
• 100 grams of chopped leeks (6 ½ ounces)
• 10 grams of saffron (2 teaspoons)
• 10 grams of cayenne (2 teaspoons)
• grated zest of 1 lemon
• juice of a lemon
• 250 grams of diced tomatoes (8 ounces)
• 150 millilitres of finely chopped garlic (5 fluid ounces)
• 150 millilitres of chopped onions (5 fluid ounces)
• 1 bouquet garni
• 100 millilitres of olive oil (3 ¼ fluid ounces)
• black pepper and salt
• 3 litres of fish stock (3 quarts)

For the rouille:

• 1 egg yolk
• 50 grams of garlic (1 ¾ quarter ounces)
• 250 millilitres of olive oil (1 cup)
• 10 grams of cayenne (2 teaspoons)
• 10 grams of saffron (2 teaspoons)
• salt and pepper
• 8 slices of baguette

Directions

1. Pre heat the oven to 375 degrees Fahrenheit
2. To make the bouillabaisse, clean the fish and cut in it into large pieces.
3. Put the fish into a large stainless steel bowl and add the onions, leeks, garlic, tomatoes, cayenne pepper, bouquet garni and the olive oil.
4. Add a good screw of pepper from the mill. Cover and let the fish sit in the refrigerator for at least 5 hours, or better overnight.
5. After the fish has marinated, pour the juices, including any pieces of tomato, leek, garlic etc., into a hot sautéing pan and add the fish stock and salt.
6. Bring the stock to a simmer over a medium heat and skim it.
7. Let it simmer for 15 minutes then pass the liquid through a sieve and add the saffron.
8. Put the liquid back into a saucepan and bring it to a boil over a medium heat.
9. Add the fish pieces, starting with the firmest and moving towards the softest.
10. Cook them for a couple of minutes, then add the lemon juice and zest.
11. Remove the fish from the pan and set it aside in a warm place.
12. To make the rouille, beat the egg yolks together with the garlic. Whisk in the olive oil in a steady stream and add the cayenne and saffron.
13. Dance break.
14. Brush the slices of baguette with olive oil and toast them until golden.
15. Cut a garlic clove in half and rub each toast with garlic.
16. Divide the fish among the bowls.
17. Pour the bouillon over the top and float the baguette toasts on top with a dollop of rouille.