Recipe for bouillabaisse

2 kg of fish and shellfish (gurnards, monkfish, weevers, conger eels, whitings, john dorrys, scorpion fish, large shrimps, mussels …) - 2 large onions - 1 leek white - 2 large tomatoes - 1 clove of garlic - 2 litres of fresh or frozen fish fumet / stock (see recipe) - 1 cup of olive oil - 12 slices of pain de campagne (country bread) - saffron - parsley - thyme - laurel - salt - ground black pepper.

Prepare the fish: they must be scaled, gutted and cleaned. The bigger ones then need to be cut into chunks while the smaller ones remain complete. Separate the fish with firm skins (scorpion fish, weever, gurnards…) from those with tender skins (whiting, john dory…). Peel 2 large onions and 1 leek white, and chop all up finely. Peel 2 large tomatoes (plunge them into boiling water for 1 minute first), deseed them and cut them up. Peel and crush the garlic cloves.
Bring 2 litres of fish fumet (see recipe) to the boil. Arrange the tomatoes, the onions, the leek, the garlic, the thyme, the laurel and the parsley in a stewpot. Pour in a cup of olive oil and sprinkle some saffron over it.
Add the fish with firm skins. Pour very hot stock over them, covering all the fish. Season with salt and pepper, and cook at a very high temperature, uncovered, for approximately 8 minutes. Then add the fish with tender skins, the shrimps and the mussels, and boil for a further 8 minutes.