Bouillabaisse from The Cooking of Provence by Patricia Lousada

Ingredients

• 16 slices of bread cut from a baguette, grilled
• finely chopped fresh parsley
• 750 g (1½ lb) small waxy potatoes, such as nicola, charlotte or pink fir apple
• salt
• pepper
• 1 1/4 kg (3 lb) mixed fish fillets such as red snapper, John Dory, monkfish, red mullet, haddock or hake
• 1 tablespoon tomato puree
• 6 tablespoons chopped parsley
• 1 kg (2 lb) tomatoes, quartered
• a good pinch of saffron strands
• a strip of orange zest
• 3 garlic cloves, crushed
• 1 large fennel bulb, chopped
• 2 shallots, chopped
• 1 onion, chopped
• 2.15 litres (5 pints) water
• 3 tablespoons olive oil
• 1 bouquet garni
• 10 peppercorns
• 25 g (1 oz) butter
• several sprigs of parsley, chopped roughly
• 1.1 kg (2½ lb) fish bones, heads, tails, etc., from white fish minus gills
• 1 large onion, chopped
• 175 ml (6 fl oz) rouille