For 4 people
For 4 people
Prepare the fish soup the day before by putting the prepared fish in a bowl, diced fennel, peeled garlic, celery into pieces, Provence herbs, saffron and olive oil. Keep cool.
The next day, pour oil into a pot, add the fish and brown before covering with water. Add the tomato, cook for 30 minutes and switch to the potato gossip.
In another pot, weigh down the fish and the lobster for the Bouillabaisse for 2 to 3 minutes. Remove the fish in a bowl, pour water into the pot and let it boil.
Return the fish to the pot and add the potatoes to rings.
Make the rust by preparing a salty and peppery mayonnaise with the egg and the mustard. Then add the tomato puree, chili and fish soup.
Serve everything in a dish with the slices of sandwich bread previously grilled in the oven.
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