Bouillabaisse Marseille Style Fish Soup

Directions

1. Simmer the chopped onions, potato slices (1 cm thick), and all remaining ingredients except the crabs for 1 hour. Before serving, remove the fish, and fill to cover the pot with boiling water and continue to boil. 5 min later add in the crabs and fish, and boil for 5 more min. Delicately remove the potatoes and fish, and put them in an oblong plate. Filter the bouillon which you will serve in a tureen, the rouille in a sauceboat, and the bread slices in a plate.
2. Rouille:In a mortar crush the garlic and chillies, add in a bit of bread soaked in lowfat milk and squeezed, the egg yolk and slowly add in the extra virgin olive oil. This sauce will be diluted with 2 Tbsp. of fish broth.
3. Each guest puts two slices of bread in his soup plate, then soup, and carefully add in the rouille that is Warm, the potatoes and fish can be added later or possibly eaten at the same time.