Title: Bouillabaisse - marseille style fish soup
 Categories: Fish, Soup, French
      Yield: 6 Servings
 
  1 1/2 kg Fish (mullet, bass, cod,
           -snapper)
     10 sm Crabs
     25 g  Butter
      3    Onions
      4    Garlic cloves
      2    Tomatoes
      1    Branch Fennel
      1    Bouquet garni
      1    Piece of Orange peel
      1 kg Potatoes
      1    Dose Saffron
    1/2 c  Olive Oil
           Salt Pepper
     12    Dry Bread slices

MMMMM--------------------------ROUILLE-------------------------------
      2    Garlic cloves
      2 sm Chilies
      1    Egg Yolk
      1 c  Olive Oil
      1 sm Crustless Bread slice
    1/2 c  Milk
 
  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.
  
  Rouille: In a mortar crush the garlic and chillies, 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 anf fish can be
  added later or eaten at the same time.