Bouillabaisse

Rinse and fillet the fish. Remove the fish waste from the gills and cut into small pieces. Remove the shells from the crabs. Remove the peel from the celery, leek, onion and garlic cloves or clean and chop them.

Sauté crab shells, fish trimmings and vegetables in olive oil. Add a dash of pastis as well as the saffron, stir well one more time. Then add the tomatoes and fill up with white wine and water in equal parts, so that the whole is well covered.

Add plucked parsley and season with salt. Simmer at a high temperature for about 30 minutes.

In the meantime, remove the peel from the potatoes and cut them into cubes. Cut the fish fillets into portion pieces.

Whisk the fish stock lightly and sieve. Simmer the potatoes in the strained stock for 10 minutes on a low flame, then add the fish according to their firmness and cook for a short time.

Rouille: Stir the egg yolks with the pressed garlic cloves, add the oil drop by drop with a whisk, wand or hand mixer. (For the mayo, the ingredients should have the same heat.) Season with rouille seasoning and paradeis pulp, and finally thin with a tiny bit of fish stock.

Season the bouillabaisse with salt and freshly ground pepper to taste, bring to the table with the rouille majo and toasted white bread.

– A bouillabaisse is usually served as a main course.

It is accompanied by

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