Aigo-Sau and Rouille from Mediterranean Seafood by Alan Davidson

Ingredients

• 225 ml (8 fl oz) fish broth
• 2 tbs olive oil
• 2 sweet red peppers
• a chunk of bread, soaked and squeezed
• salt and pepper olive oil
• 2 cloves garlic
• 1 bouquet garni (bay leaf, fennel, thyme, celery top, parsley)
• 1 onion, finely sliced
• 4–6 potatoes, peeled and sliced
• 2 cloves of garlic, crushed
• 2 tomatoes, peeled and chopped
• 1 kg (2¼ lb) mixed small white fish