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1
Cut the leeks, onions and fennel into fine strips or julienne, and braise them in 2 tablespoons of olive oil in a large stock pot.
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2
Wash the fish, pat dry and cut into medium-sized pieces and set aside.
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3
Braise the fish trimmings in some olive oil--heads, bones and skin--with the vegetables--leeks, onions and fennel.
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4
Stir from time to time.
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5
Add 2 1/4 quarts of water, the garlic, the tomatoes, tomato puree, thyme, bay leaf, rosemary and saffron.
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6
Season and bring to a boil.
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7
Simmer for 45 minutes, then strain.
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8
Meanwhile, to prepare the croutons, cut the baguette into thick slices, rub with garlic if liked, and bake in the oven 300 F. until pale golden brown and crisp.
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9
Put the pieces of fish into a large saucepan.
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10
Sprinkle with the remaining olive oil and a little parsley.
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11
Stir.
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12
Pour the strained stock over the fish and cook very fast for 10 minutes.
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13
Add the shellfish and cook for another 5 minutes.
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14
Correct the seasoning.
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15
Make the rust-colored rouille sauce by crushing the garlic and chili pepper to a paste in a mortar.
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16
Add salt, pepper and the egg yolks, then add the olive oil, drop by drop, stirring continuously.
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17
Test the seasoning, and serve in a sauceboat with 2 or 3 tablespoons of fish soup added.
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18
Drain the fish carefully and place in a large, deep dish.
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19
Sprinkle with some of the fish soup.
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20
Serve the rest of the soup in a tureen garnished with chopped parsley.
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21
Serve the croutons, grated Gruyere cheese and rouille sauce separately.
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22
Country Cooking..Regional and Traditional Recipes of Europe and North America
