Bouillabaisse Du Nord

For the rouille make potatoes, set aside.

For the soup, chop garlic, onions, leek, cut tomatoes into eighths. Heat olive oil in large saucepan, sauté onions until translucent, add vegetables left over, stir-fry for 5 min until soft. Add loorbeer, fennel seeds, fish, pour 2 liters of water, season with salt, make 20 min in open saucepan.

For the rouille, pass the cooked potatoes through a sieve. Stir in egg yolk and pressed garlic. Fold in oil drop by drop with a mixer. If the sauce resembles mayo, stir in paprika and season (hot), perhaps diluting with a tiny bit of soup.

Pour soup through a sieve, squeeze out. Add wine, season, bring to a boil. Cook cod in it for 8-10 min, remove, keep warm.

Shrimp 5-8 min and scallops 3 min in the soup (do not make). Steam mussels in another saucepan. Offer mussels separately and add broth to soup. Arrange fish on a platter,

Soup hot in a tureen, add rouille separately.

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