There are many variations of this dish and the seafood ingredients can be altered due to season or price.
INGREDIENTS:
400g Red Mullet or Ling fillets cut into pieces about 4cm - check for bones!
1kg Black mussels, cleaned and de-bearded
18-20 Green prawns - deveined
12 Scallops without roe (optional, as is crab, lobster etc)
2T Olive oil
2t Pernod (optional)
Half a baguette sliced and coated (2-3 slices per serve)
SOUP BASE:
2T Olive oil
3 Cloves of garlic finely chopped
1 Large brown onion sliced thinly
1kg Ripe tomatoes peeled and chopped
1 litre Dry white wine (Semillon chardonnay is good)
Half a teaspoon of saffron threads
2 cups Fish stock
3 Bay leaves and some Sprigs of Thyme
THE ROUILLE:
Half a cup of good mayonnaise
3 Cloves of garlic crushed
1t Harissa or other chilli paste
Pinch of sea salt and some ground black pepper
PREPARATION:
1. Start by making the Rouille: put all the ingredients in a bowl and mix together. Cover and refrigerate.