-
1
Prepare the fish by cutting off the gills and external hairy bits and discarding.
-
2
Keep the fish in salt water.
-
3
Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat.
-
4
Add the thyme, rosemary and bay leaves.
-
5
Bring slowly to a boil, then simmer for 30 minutes.
-
6
For the Soup:
-
7
Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan.
-
8
Cook the chopped onions until translucent.
-
9
Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes.
-
10
Place the pieces of John Dory and the monkfish on top.
-
11
Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
-
12
Place the rascasse, scorpion fish, and red mullet on top.
-
13
Add a pinch of saffron and watch soup turn a rich yellow color.
-
14
Finally add the lobster halves and cook for a maximum of 5 minutes.
-
15
Serve the big fish on a serving plate and the soup in a casserole.
-
16
Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top.
-
17
Eat immediately.
-
18
18 (1/2-inch thick) baguette slices
-
19
1/2 cup extra-virgin olive oil
-
20
To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes
-
21
12 cloves garlic
-
22
1/2 cup olive oil
-
23
1/2 teaspoon paprika
-
24
Finely chop the garlic and pulverize in a pestle and mortar.
-
25
Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.
