Bouillabaisse with rouille sauce and baguette

Ingredients for 4 servings:

• 2 bell peppers, red, peeled
• 5 cloves garlic
• 1 dashes lemon juice
• 2 potatoes, boiled
• 1 egg yolk
• 150 ml olive oil
• Salt
• Cayenne pepper
• Saffron powder
• pepper
• 2 kg fish, Mediterranean fish (scorpionfish, monkfish, red snapper, conger eel, gurnard, redfish, John Dory)
• 1 onion(s)
• 1 clove(s) garlic
• 4 tomatoes
• ½ bulb(s) of fennel
• 1 tbsp oil
• 1 shot of white wine
• 3 sprigs of parsley
• 2 sprigs of thyme
• Bay leaf
• Carnation(s)
• pepper
• Saffron threads

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Rouille preparation: Clean and quarter the peppers, and gratinate in the oven at top heat until the skin turns black. Once the peppers have cooled slightly, the skin can be easily peeled off. Now grind the peppers and peeled garlic in a mortar or blender until a paste forms. Add the potatoes and chop them up as well. Put the egg yolk in a bowl, season with salt, cayenne pepper, saffron, and lemon juice, mix in a little of the paprika paste, and slowly add the oil, stirring constantly. Whisk everything until the mixture (mayo) thickens. Season to taste. Bouillabaisse preparation: Clean and cut up the fish, remove the bones, and cut the fillets into bite-sized pieces. For 2 kg of fish, you’ll need a maximum of 1 kg of fish fillet. Wash the fish carcasses. Clean and roughly dice the vegetables, press in the garlic, roughly chop the herb sprigs, and put everything in a pot with the oil to sauté. Add the carcasses and deglaze with the wine. Add a good liter of water, bring to a boil, and remove any foam with a ladle. As soon as the foam stops, add the pepper, bay leaves, and cloves. Let everything simmer or reduce for a good hour. Carefully strain the stock, i.e. pour the broth through a sieve and push any vegetables through the sieve to infuse the stock with even more flavor. Now add the saffron threads and the fish pieces, heat gently again, and cook or simmer for a maximum of 10 minutes. Taste again and adjust the seasoning if necessary. To serve: Place the bouillabaisse on a plate, ensuring that each portion receives a different piece of fish. Serve with a crusty baguette and the rouille sauce. Enjoy!