Preparation: 40 minutes, Cooking time: 2 hours
- 1kg small rock fish
- onion, garlic, celery, leek
- bouquet garni
- olive oil
- 1/2 cup white wine
- 1/2 shot of pastis
The fish pot
- 500g mussels
- 400g whelks
- 1kg filleted white fish (rascasse, bass, whiting, or monkfish cut into chunks).
Prepare a fish soup with the rock fish. Descale and clean the fish. In a sauce pan with a bit of olive oil, sauté 1 onion, a few cloves of garlic, ground, 1 branch celery, 1/2 leek, 1 bouquet garni. Add the fish, white wine and pastis. Cover with 2 litres of water and cook for 1 hour, or until the bouillon has reduced by half. Strain through a sieve, pressing well, season and colour with a bit of saffron. The soup can be prepared in advance.
The fish pot: Cook the whelks in a court-bouillon. Heat mussels until they open and add the water from the mussels to the soup.
Prepare a rouille with a head of garlic ground to a creamy pulp, 1 small boiled potato, 3 egg yolks. Stir while slowly adding olive oil until a consistency of mayonnaise is reached. Season to taste. If desired, a small red chili pepper can be ground in with the garlic.
10 minutes before serving, heat the soup, add the fish and cook at a rolling boil. At the last moment, add the mussels and whelks to make sure they are heated through. Serve with the rouille and slices of toasted French loaf.