Authentic Bouillabaisse Recipe Marseille, France

Name: Bouillabaisse
Prep time: 40 min
Cook time: 1 h 40 min
Yield: 6 servings
Cuisine: French
Ingredients: ROCKFISH (8.8 lbs/4 kg); 3.3 lbs (1.5 kg) scorpionfish; 2.2 lbs (1 kg) John Dory; 6 slices conger eel; 3 tub gurnard (a type of red mullet); 4 sting fish; 6 slices monkfish; SOUP FISH (2.2 lbs/1 kg); 2.2 lbs (1 kg) "soup fish", cleaned and cut into pieces (i.e. wrasse fish, labre varié & vert, rouquié, merle, roucaou, crénilabre-paon, young red mullet, young scorpionfish, small white bream fish); 2 oz (60g) onions; 3 ½ oz (100g) tomatoes; 20 oz (550g) potatoes, thickly sliced (2 slices per person); 3 branches fennel; 4 parsley stems; 2 cloves garlic; 1/3 cup (80 ml) olive oil; 1/4 tsp saffron; salt and pepper, to taste; FOR THE ROUILLE SAUCE; 2/3 cup (160 ml) olive oil; 2 egg yolks; 2 cloves of garlic; 1/2 tsp pimento; 1 loaf French bread (a little dry) for croutons, rubbed with raw garlic cloves; a pinch of saffron; salt and pepper