Bouillabaisse de Gilbert

Serves : 8 people

Preparation : 1 hour

Cooking : 40 minutes

Wait : 1 hour

Ingredients

For the Bouillabaisse
8 pods of garlic
3,2 kg of fish For example, scorpionfish, conger eel, John Dory, gurnard, weever, red mullet, whiting… Allow 400 grams per person
4-6 squid small
1-2 crab
16 potatoes not too big
5-6 tomatoes peeled, crushed
4 onions
2 glasses of olive oil
3 pods of saffron in powder form
1 bouquet of parsley
3,5 l of water Allow 1.5 liters for 4 people, 2.5 liters for 6. You can substitute some of the water with fish broth.
salt and pepper
2-3 bread flutes

Instructions

Bouillabaisse

Slice the onions into rings, crush the garlic cloves (set aside three for later), and sauté them in a little olive oil along with the tomatoes.
Stir constantly to prevent burning.
Add the liquid (water and fish stock), the potatoes cut into slices (between 0.5 cm and 1 cm thick), 2 to 3 whole garlic cloves, and 1 whole onion.
Cook for 25 minutes, then season with salt and pepper.
Add the saffron and parsley. Let cool.
Once the mixture has cooled, add the fish so they can marinate in the liquid. Place the firmer varieties (conger eel, white scorpionfish, gurnard) at the bottom and the more delicate ones (bream, scorpionfish, gurnard) on top.
Let it marinate for at least one hour, basting occasionally with the juices if necessary.
Meanwhile, prepare the rouille.
Bring everything to a boil over high heat, then reduce the heat and let it simmer vigorously for about 10 minutes.
Cut the bread into slices about 1 cm thick and toast them.
Just before serving, drizzle them with the bouillabaisse broth.

Rust

Finely grind the garlic cloves, chili peppers, and bread crumbs in a mortar until you have a smooth paste.
Blend everything well and gradually add the olive oil, stirring constantly, just as you would for aioli.
Add the broth, stirring constantly. If necessary, you can thicken the sauce with a mashed potato from the bouillabaisse.

Notes

WHAT SHOULD YOU DRINK WITH THIS BOUILLABAISSE? I recommend a dry white or rosé wine—from Provence, of course.