BOUILLABAISSE SERVES 6
FOR SOUP
5 tbsp olive oil¾ cup chopped leeks (white part only)½ cup chopped onions250g tomatoes, skinned, seeded, and chopped3 cloves garlic, 2 crushed, 1 halved1 handful mixed herbs, such as flat-leaf parsley and fennel fronds1 bay leafPinch of saffron threads2.5kg fish fillets, such as whiting (silver hake), sea robin (gurnard), red mullet (goatfish), or John Dory1kg crustaceans, such as spiny lobsters800g mussels, cleanedSlices of bread, for toasting ROUILLE (SAUCE)
2 cloves garlic3 small hot peppers, seeded2 egg yolks1¼ cups olive oil 1 To make soup: heat oil in a large pot over medium–low heat, add leeks, onions, tomatoes, and crushed garlic, and fry for 5 minutes. Season with salt and pepper, and add herbs, bay leaf, and saffron.
2 Slice the thicker fish fillets (such as…
