Bouillabaisse

Ingredients

• 660 g of cod, whole and gutted
• 660 g of sea bass, whole and gutted
• 660 g of red mullet (also known as “galinette”), whole and gutted
• 660 g of cod, gutted
• 660 g of monkfish, gutted
• 660 g of Saint-Pierre fillets, whole and gutted
• 1 octopus (optional), cleaned and cut into pieces
• 10 sea urchins
• 1 kg of locally grown apples, sliced into thick rounds
• 7 cloves of garlic
• 3 onions, finely chopped
• 5 peeled, seeded, and quartered tomato blackberries
• 240 ml of olive oil
• 1 bouquet garni
• One fennel stalk
• 8 saffron stigmas
• 10 slices of country-style bread
• salt
• cayenne pepper
• 1 egg yolk
• 2 cloves of garlic
• 240 ml of olive oil
• 10 saffron stigmas
• salt
• cayenne pepper

Scale and wash the fish, preferably in saltwater. Cut them into large pieces without removing the bones.

Heat the olive oil in a large, deep saucepan.

Add the onions, 6 crushed garlic cloves, the octopus, and the tomatoes, and cook over low heat for 5 minutes, stirring occasionally.

Add the fish, starting with the larger slices and then the smaller ones. Cover with boiling water, salt, and season with cayenne pepper and saffron. Add the fennel and the herb bouquet.

Simmer for about 15 minutes, stirring occasionally to prevent sticking, until the oil and broth have combined. Adjust the seasoning as needed.

For the rouille, grind the garlic in a mortar with a pinch of salt, then add the egg yolk and saffron, and gradually whisk in the oil, as you would when making mayonnaise. Season with cayenne pepper.

Cook the sea apples for 15 to 20 minutes in salted water. Open the sea urchins with scissors and scoop out the coral with a small spoon.

Remove the fish and arrange them on a plate. Add the sea urchin roe to the broth and stir.

Rub the bread slices with garlic, spread with a layer of rouille, and place at least two slices in each bowl.

Pour each bowl, pour over the hot broth and serve the fish and apples separately.