Atlantis of Kilmore Quay | Fish Stew with Rouille

Ingredients

• 700 g Whiting, skinned, boned and cut into 2½cm chunks
• 18 Mussels, cleaned and beards removed
• 18 Raw, peeled prawns, veins removed
• 2 tbsp Olive oil
• 4 tbsp Tomatoes, roughly chopped
• 1 Onion, finely diced
• 1 Stick of celery, finely diced
• 2 Garlic cloves, peeled and chopped
• 1 tbsp Tomato purée
• 120 ml White wine
• 600 ml Water
• 1 Bouquet garni (bay leaf, fennel and thyme)
• ½ teasp. saffron or saffron strands
• 300 mg Potatoes, peeled and cut into small cubes
• Salt and freshly ground black pepper
• 25 mg Stale bread, soaked in 2 tablesp. water
• 3 Cloves of garlic, peeled and chopped
• 1 Egg yolk
• 2 tbsp Harissa or chilli paste
• Squeeze of lemon juice
• 200 ml Olive oil
• To Serve:
• Toasted slices of bread
• Chopped parsley