Name: Bouillabaisse with rouille sauce
Yield: 6 servings
Cuisine: Boil
Ingredients: 20.00 ml fresh chillies 573; 1.00 onion large; 2.00 tomatoes large; 4.00 garlic cloves; 30.00 ml anchovy paste; 30.00 ml fresh parsley chopped; 4.00 bay leaves; 3.00 ml saffron threads; 0.00 salt; 0.00 black pepper freshly ground; 750.00 g fish filleted, skinned; 2.00 Litres stock vegetable; 250.00 g calamari rings; 500.00 g prawns; 1.00 thick slice bread dry; 1.00 garlic cloves; 1.00 red chilli; 20.00 ml fresh chillies 573; 1.00 bread French loaf

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Ingredients (19)

20.00 ml	fresh chillies — 573
1.00	onion — large
2.00	tomatoes — large
4.00	garlic — cloves
30.00 ml	anchovy paste
30.00 ml	fresh parsley — chopped
4.00	bay leaves
3.00 ml	saffron — threads
0.00	salt
0.00	black pepper — freshly ground
750.00 g	fish — filleted, skinned
2.00 Litres	stock — vegetable
250.00 g	calamari — rings
500.00 g	prawns

Rouille

1.00	thick slice bread — dry
1.00	garlic — cloves
1.00	red chilli
20.00 ml	fresh chillies — 573
1.00	bread — French loaf

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Method:

Heat the olive oil in a large saucepan and sautT the onion. Chop the tomatoes and add to the onion, followed by the garlic, anchovy paste, parsley, bay leaves and saffron. Season to taste with salt and pepper. Simmer over a low heat for 10 minutes.

Place the fish fillets on top of the tomato mixture. Cover and cook for 3 minutes.

Pour the boiling stock over the fish and simmer for 5 to 10 minutes until the fish is cooked. Add the calamari rings and prawns and simmer until prawns change colour.

ROUILLE:
Soak the slice of bread in lukewarm water. Crush the garlic and chilli. Squeeze out the bread and mix with the garlic and chilli. Add olive oil slowly, stirring to make a smooth sauce.

Serve soup with a spoonful of rouille sauce and slices of French bread.