Bouillabaisse à la Marseillaise

Ingredients

• 2 kilos 500 of fish
• 125 grammes onions
• 50 grammes chopped white of leek
• 2 fine tomatoes
• 30 grammes crushed garlic
• 15 grammes chopped parsley
• 1 strong pinch saffron
• 1 décilitre virgin oil
• 1 bay leaf
• 1 sprig savory
• 1 pinch fennel tops
• water
• 8 grammes salt
• 1 gramme pepper
• slices of fresh bread (« Marette » at Marseille)

Instructions

1. Cut the large fish into sections and leave the small ones whole; keep the tender-fleshed fish, such as Rouget and Merlan, aside.
2. Assemble in a saucepan the 125 grammes of onions and 50 grammes of chopped white of leek, the 2 tomatoes pressed, peeled and crushed, the 30 grammes of crushed garlic, the 15 grammes of chopped parsley, a strong pinch of saffron, 1 décilitre of virgin oil, a bay leaf, a sprig of savory, a pinch of fennel tops, and the firm-fleshed fish.
3. Moisten with just enough water to cover the fish and season with 8 grammes of salt and 1 gramme of pepper per litre of moistening.
4. Bring to the boil and cook over a fierce fire for 15 minutes, adding the reserved tender-fleshed fish after 7 to 8 minutes of boiling.
5. Pour the broth over slices of fresh bread arranged in a dish.
6. Arrange the fish on another dish and surround them with the sections of langouste, or with half small langoustes according to the kind used.