1.Clean fιsh. Cut into large pieces.

2. Heat one-half the olive oil in a large soup pot and saute onion with garlic. Add leek, fennel, carrots, tomato, parsley, bay leaf, salt, and pepper. Cook gently for about 10 mins.

3. Add boiling water and cook vegetables for another 10 mins.

4. Add fish, remaining olive oil, and saffron; cook for 5-10 mins.

5. Add shellfish; cook for 5 mins more.

6. Τoast or lightly fry bread. Arrange on the bottom of a soup tureen.

7. Using a slotted spoon, transfer fιish and shellfish to a warm serving platter. Strain soup into tureen over bread.

8. Το serve bouillabaisse, place a soup dish and a diinner ­plate at each place setting. Serve the fιsh first so guests can remove skin, shells, and bones before transferring flesh to soup. Ladle a slice of bread into each serving of soup.

ROUILLE METHOD

1. Soak bread in lukewarm water. Crush garlic and chilli­ in mortar. Squeeze water from bread and add to garlic pulp. Gradually beat in olive oil until a smooth sauce forms.

2. Τransfer rouille to a bowl and serve with bouillabaissie with fresh bread.