Bouillabaisse is not Marseilles

We called this marvelous soup bouillabaisse not in Marseilles, that's why. Although according to legend, bouillabaisse marseillaise really originated from Marseille, the fishing Mecca of France, very soon it spread throughout the Cote d'Azur, and then throughout France. But since in Marseille itself, bouillabaisse has long turned into a tourist attraction, it should be eaten in any other place. And this place could be your kitchen.

Ingredients

• 1.8 kg red mullet
• 1 small eel
• 10 small crabs
• 1.3 kg sea bass
• 1.3 kg monkfish
• 1.3 kg of sea rooster
• 1.3 kg of sunflower
• 900 g ripe tomatoes
• 4 medium onions
• 2 cloves of garlic
• 2 sprigs of dill
• 1 sprig of parsley
• 2 tbsp. l. tomato paste
• 1/2 cup extra virgin olive oil
• 1 bay leaf
• peel of 1 small orange
• 1 tbsp. l. saffron threads
• salt, freshly ground black or white pepper
• Rouy sauce and croutons for serving

Directions

1. Gut and clean all fish. Remove the gills, rinse the fish and pat dry. Cut the eel into 4 pieces.
2. Slice the onion thinly. Cut the tomatoes into 4 pieces. Chop the garlic. In a large, wide saucepan with a thick bottom, heat the olive oil over high heat and lightly fry the onions and garlic in it.
3. Add tomatoes and tomato paste. Reduce heat to medium. Pour 3 liters of water into a saucepan. Add dill, parsley, bay leaf, and orange peel.
4. Add red mullet, eel, other small fish, and whole crabs. Season with salt and pepper. Bring to a boil, cook over medium heat, uncovered, for 20-25 minutes.
5. Remove herbs, bay leaves, and orange peels. Season the soup with salt and pepper. Put in the sunflower and monkfish. Add saffron. And if now the water does not cover all the fish, add more. Cook for 10 minutes.
6. Put in the sea cock and perch. Cook for another 5-6 minutes.
7. Bouillabaisse should be served as follows: all large fish and crabs are taken out on a large dish (you can immediately cut them into fillets). The remaining soup is poured into bowls. Croutons and rui sauce are served separately.