Bouillabaisse

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Rock Fish Soup:

4 pounds fish, depending on availability (girolles, scorpion fish, baby crabs)

Large pinch sea salt

1 tablespoon dried thyme

1 sprig rosemary

2 bay leaves

2 quarts water

Soup:

Olive oil

3 onions, finely chopped

1 (28-ounce) can peeled tomatoes

6 medium potatoes, sliced

1 John Dory fish, cleaned and cut into big pieces

1 monkfish, cleaned and cut into big pieces

1 rascasse fish, cleaned

1 scorpion fish, cleaned

1 red Mullet, cleaned

Pinch saffron

1 lobster split in half

Croutons, recipe follows

Rouille, recipe follows

Croutons:

18 (1/2-inch thick) baguette slices

1/2 cup extra-virgin olive oil

To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes

Rouille:

12 cloves garlic

1/2 cup olive oil

1/2 teaspoon paprika

Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.

Yield: 4 to 6 servings