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Bouillibaisse Marsaillaise

From: Feature Story-La Veranda Restaurant

Fish stew specialty of Marseille, served with Sauce Rouille and garlic bread

Ingredients:
1 Pound red mullet, scaled, finned and cut into slices across the bone
1 Pound monkfish, filleted
1 small sea bream, filleted and bones removed
1 Pound conger eel, cut into slices

Marinade
¼ Cup olive oil
2 garlic cloves, finely chopped
1 pinch of saffron
1 medium carrot, cut into 2� julienne
1 large leek, cut into 2� julienne

Fish stock
1 small leek, sliced thinly
1 small celery stock, sliced thinly
1 small onion, sliced thinly
1 small fennel
2 garlic cloves
¼ Cup olive oil
fish bones, from the preparation of the fish
2 tsp tomato paste
2 Cups white wine
1 pinch of saffron
2 sprigs of thyme
1 bay leaf
4 sprigs parsley

Garlic croutons
24 thin slices of French bread
3 garlic cloves
½ cup olive oil

Rouille Sauce
1 egg yoke
1 tsp tomato paste
3 garlic cloves, crushed into paste
1 pinch of saffron
1 cup olive oil
1 medium baked potato

Preparation:
Place the fish in a bowl and toss with the garlic, olive oil, saffron and vegetables. Season and set aside. In a large stock pot heat the olive oil over high heat and add the fish bones and cook for three minutes.
Add the vegetables then add the tomato paste and cook. Add the wine and cook for 5 minutes. Finally add 1 liter of water, saffron, thyme, bay leaf and parsley, and leave to simmer for ten minutes. Strain through a fine sieve, pressing with a ladle to extract as much juice as possible. Place the strained soup back on the heat to simmer, skimming if nessisary.

For the Rouille Sauce
Whisk the egg yoke, tomato paste, garlic, saffron, salt, and pepper. Continue to whisk while slowly poring the olive oil into the mixture. Press the baked potato through a sieve and whisk into sauce.

For the croutons
Lightly toast the french bread on both sides. Rub with the peeled garlic on both sides.

For the Bouillibaisse
Place the fish in a large pot. Pour the fish stock over the fish pieces and simmer until the fish is cooked. Transfer the fish fillets to an earthenware dish along with the vegetables. Whisk some Rouille sauce into the fish soup. Pour the soup over the fish fillets and sprinkle with chopped basil. Serve with the garlic croutons and Rouille sauce on the side.