Bouillabaisse à la Parisienne

Ingredients

• 2 kilos 500 of fish
• 1 litre and a half of mussels
• 1 décilitre and a half of oil
• 150 grammes onions
• 70 grammes chopped white of leek
• 1 litre water
• 6 décilitres white wine
• 16 grammes salt
• 3 grammes pepper
• 1 pinch saffron
• 1 bouquet garni
• 300 grammes tomatoes
• 30 grammes crushed garlic
• the heads of the rougets
• 15 grammes chopped parsley
• 1 décilitre oil
• 40 grammes butter
• 15 grammes flour
• slices of Jocko bread
• garlic

Instructions

1. Cook 150 grammes of onions and 70 grammes of chopped white of leek in 1 décilitre and a half of oil without letting them colour.
2. Moisten with 1 litre of water and 6 décilitres of white wine, and season with 16 grammes of salt, 3 grammes of pepper, a pinch of saffron, 1 bouquet garni, 300 grammes of tomatoes peeled, pressed and crushed (or the equivalent in tomato purée) and 30 grammes of crushed garlic.
3. Bring to the boil and cook 20 minutes; the heads of the rougets, grondins and merlans, gills removed, may optionally be added to this court-bouillon.
4. Assemble the fish and the langoustes, cut into sections, in a sauté pan, lay the well-cleaned mussels on top and sprinkle with 15 grammes of chopped parsley.
5. Add 1 décilitre of oil and the prepared court-bouillon, and cook over a fierce fire for 15 minutes.
6. At the last moment bind with 40 grammes of butter kneaded with 15 grammes of flour.
7. Dress the fish in a timbale.
8. Serve with slices of Jocko bread grilled in the oven, lightly rubbed with garlic and soaked with court-bouillon.