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          Cooking Recipe Ingredients:

Ingredients for the garnishing soup:

• 0.85 cups olive oil
• 3 mid-sized onions
• 3 garlic cloves
• 1 small piece celery
• 2 fresh, mature tomatoes
• 0.7 oz. tomato concentrate
• 0.35 oz. fresh thyme
• 2 fresh laurel leafs
• 1.8 oz. fennel (dry, as branch)
• Rough salt
• 0.18 oz. saffron
• 2 Cayenne pepper
• 0.7 oz. fresh tarragon

Accompaniments:

• Potatoes
• Rusty sauce with garlic and saffron
• Croutons, grilled in the oven
• Fresh garlic

Soup:

• 8.8 lbs. rock fish (gurnard, scorpion fish, tub fish, moray eel, small sea cricket, sting fish, etc.)

Principal fish for the bouillabaisse (about 2.2 lbs. per person):

• 2.2 lbs. John Dory
• 1.76 lbs. scorpion fish
• 2 lbs. weever
• 2 lbs. gurnard (or grondin)
• 1.76 lbs. monkfish

     Cooking recipe preparation instructions:

1. The bouillabaisse is a traditional fish stew from the Mediterranean.
2. Empty all the fish. Wash and rinse them. Drain.
3. Cook the garnishing in olive oil in a rondeau (a large pot with a rather thick bottom). Mince the onions and leek (white part). Add 3 garlic cloves, cut in half, and the celery.
4. Sweat the whole for 7 minutes.
5. Add the tomato concentrate. Cook for 4 minutes without coloring.
6. Add the fresh tomatoes, cut into pieces, the fish, and the remaining aromatics: thyme, laurel, fennel, Cayenne, and fresh tarragon.
7. Stir well the whole, still on the flame.
8. Moisten with 1.1 gallons salted water.
9. Once it boils, count about 10 minutes.
10. When the soup is cooked, stir for 1 minute.
11. Strain the soup for a first time in the presse-puree (potato ricer) with large wholes. Then, strain it a second time with the small wholes.
12. Filter in a very thin sieve. Press very strongly with a stick or similar to extract the entire fish juice.
13. The soup being finished, add the saffron.
14. Now, start cooking the fish that have been prepared above.
15. Cut the head from John Dory and put it in a fish fumet.
16. Then, 7 minutes later, add the other fish: gurnard, scorpion fish, tub fish, etc.
17. When the fish are almost cooked, add the devilfish (fillet).
18. Count in total about 15 minutes cooking. Then, drain the fish. Serve accompanied with the soup, thecroutons rubbed in garlic, and the rusty sauce.