Ingredients

• 3 onions
• 4 garlic cloves
• 2 tomatoes
• 1 branch fennel
• 1 bouquet garni
• 1 piece of orange peel
• 1 kilogram potatoes
• 1 dose saffron
• ½ cup olive oil
• Salt and pepper
• 12 dry bread slices
• 2 garlic cloves
• 2 small chilies
• 1 egg yolk
• 1 cup olive oil
• 1 small Crust less bread slice
• ½ cup milk

Directions

• Directions
• Simmer the minced onions, potato slices (1 cm thick) and all other ingredients except the crabs for 1 hour.
• Before serving, remove the fish and fill to cover the pot with boiling water and continue to boil, 5 minutes later add the crabs and fish and boil for 5 more minutes.
• Delicately remove the potatoes and fish and put them in an oblong plate. Filter the bouillon that you will serve in a tureen, the rouille in a sauceboat and the bread slices in a plate.
• In a mortar crush the garlic and chilies add a bit of bread soaked in milk and squeezed the egg yolk and slowly add the olive oil.
• This sauce will be diluted with 2 tablespoons of fish broth. Each guest puts two slices of bread in his soup plate, then soup and carefully add the rouille which is hot the potatoes and fish can be added later or eaten at the same time.