Bouillabaisse | RICARDO

Ingredients

• 2.2 lb (1 kg) mix of whole small fish (such as whiting, red snapper, red sea bream), cut into large pieces
• 2 large tomatoes, coarsely chopped
• 1 onion, coarsely chopped
• 1 leek, the white part only, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup (60 ml) olive oil
• 3 tbsp (45 ml) tomato paste
• 6 cups (1.5 litres) water
• 1 tsp salt
• 1 bouquet garni (bay leaf, thyme, parsley, dill)
• 2 tbsp (30 ml) olive oil
• 1 onion, sliced into rounds
• 3/4 lb (340 g) potatoes, peeled and cut into slices 1/2 inch (1 cm) thick
• 1 ½ lb (675 g) mix of skinless fish fillets (such as salmon, walleye, monkfish, red snapper, sea bass), cut into large pieces
• 12 slices toasted bread
• 1 garlic clove, peeled and halved
• 1 recipe rouille sauce
• ½ cup (50 g) Gruyère cheese, grated (optional)