Bouillabaisse

The day before, peel and slice the onions. Wash and slice the fennel. Peel the garlic and chop the stock portion (4 cloves). Wash and dice the tomatoes. Peel the orange zest without white pith; reserve the flesh for another use. Heat the stock oil (45 ml) in a large pot and soften onions, fennel and garlic. Add tomatoes, stock tomato paste (30 ml), bouquet garni and zest. Stir, add wine and reduce briefly.

Add the prepared rockfish and stir until firming. Pour in the listed water and add saffron, stock salt (1 pinch) and pepper. Bring to the boil, then simmer covered for 40 minutes. Strain through a fine conical sieve, pressing with a ladle to extract juices; stock fish and bones are not served. Cool the strained broth rapidly in a container set in iced water, then cover and refrigerate for 12 hours.

The next day, reheat the broth in the stockpot. Peel and thickly slice the potatoes. Add to the hot broth and simmer for about 15 minutes until beginning to soften.

Add monkfish and John Dory and gently poach for about 7 minutes. Add langoustines and cook for about 3 minutes more. Fish should be opaque and flake easily, and langoustines opaque throughout; continue gently if needed without breaking up the pieces.

While reheating the broth, pound the rouille garlic (2 cloves) with its salt (1 pinch) and Espelette pepper in a mortar. Separate the egg yolk and refrigerate the white for another use. Add yolk, mustard and reserved tomato paste (5 ml). Gradually whisk in the rouille oil (100 ml) to make a thick emulsion. Keep chilled until serving.

During the final cooking, heat the oven to 180 °C. Slice the baguette and toast on a baking tray for about 10 minutes, watching closely. Rub with the toast garlic (1 clove) and drizzle with its oil (10 ml). Serve broth first with toast and rouille, then arrange fish, langoustines and potatoes on a large platter with extra broth.