Marseilles Fish Soup with Sauce Rouille

Cut onion into slices, fry in olive oil together with garlic and the rest of the vegetables. Add the paradeis pulp and continue to fry. Fill up with vegetable soup. Make ten min and strain.

In the strained clear soup add all the vegetable cubes – except for the leek – form. Add saffron, make ten min. Add leek, make 5 min, add cayenne pepper and pastis, then put monkfish, gurnard and rascasse and simmer 10 min on low heat. At the end add red mullet, prawns and mussels and cook for another five min in the clear soup.

Toast slices of white bread in olive oil and rub with a clove of garlic.

Put the soup with the whole fish into large plates – everyone fillets their own fish – and bring to the table with slices of bread and Sauce Rouille.

Sauce Rouille: Add all ingredients to the mayonnaise and mix until a homogeneous cream is formed (approx.10 min). Saffron and paprika dissolve their colorants only gradually. Stir well before using anything new.

Mayonnaise: Stir egg yolks with mustard, caper juice, wine and juice of one lemon.

Slowly pour in the oil until the desired consistency is reached. Season strongly with salt and freshly ground pepper.

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