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In a large pot, heat the olive oil. Sauté the onion and garlic until translucent.
Add the vegetables:
Stir in the tomatoes, leek, carrot, and bouquet garni. Sauté for 5 minutes.
Pour in the stock:
Add the fish stock, bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the seafood:
Season with salt, pepper, and saffron, then stir in the fish, shrimp, mussels, and squid. Cook for 7 to 10 minutes, covered.
Prepare the rouille sauce:
Crush the garlic and chili pepper in a mortar or bowl. Add the egg yolk and lemon juice, then whisk vigorously with the olive oil. Stir in the crushed bread to thicken.
Serve hot:
Serve the pot with the rouille sauce and slices of toasted bread.
Serving and storage instructions:
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