Ingredients
- For the broth:
- 1 kg Mediterranean rockfish (grille, head of the congress, scorpionfish)
- 5 Favouille (small crab)
- 2 Tomato
- 2 Onion
- 2 cloves of garlic
- 2 branches Fennel
- 2 Laurel Leaves
- Olive oil
- For the filling:
- 2 Rascasse lever en filets
- 4 tails Monkfish fillets
- 1 Saint-Pierre levé en filets
- 3 Red mullet in fillets
- 3 Brisk Netting
- 500 g Mould
- 500 g Sea almond
- 500 g Shrimp
- 15 cl dry white wine
- Olive oil
- 2 Onion
- 200 g Cherry tomato
- 3 cloves of garlic
- 1 fennel bulb
- 2 Saffron pods
- 2 Star anise or badiane
- 800 g Potato
- Salt and pepper
Preparation Method
1. Broth: Sauté the peeled and chopped onions and garlic in a pan with a little oil, then the whole fish and crushed crab with a pestle. Add the chopped tomatoes, bay leaf, fennel, salt, pepper, and cover with 2 l of water. Cook for 1 h over medium heat. Mix. Use a vegetable grinder (thin grill) several times to remove as many bones as possible.
2. Filling: Peel and wash the potatoes, cut into cubes. Pour 1/3 of the broth into a saucepan and cook for 15 to 20 min.
3. Scrape and chop the mussels and almonds. Open them on high heat in a casserole dish with white wine. Reserve them, collect the juice and filter it. Peel and slice the garlic and onions. Slice the fennel bulb.
4. In a casserole, heat a little olive oil and put these vegetables to melt gently, without coloring, for 10 min. Add the saffron, anise, salt, pepper, moisten with the remaining broth, bring to a boil, then lower the heat and continue cooking for 15 min.
5. Dip the fish in the broth, starting with the thickest ones. Cook them gently for 10 to 15 min. Add the shells with their cooking juices, the shrimp, the cherry tomatoes and cook another 5 min. Stir in the potatoes and their broth at the end, before serving hot, with rust and croutons.
