1. Start by preparing the base of the seafood stew. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, then sauté until translucent.
2. Add the chopped tomatoes, leek, carrot, and bouquet garni. Simmer for 5 minutes to blend the flavors.
3. Then pour in the hot fish stock and bring to a boil. Once boiling, gently stir in the fish fillets, shrimp, mussels, and squid.
4. Reduce the heat and simmer gently for 15 to 20 minutes. Season with salt, pepper, and saffron to taste as it cooks.
5. Meanwhile, prepare the rouille sauce. In a blender, combine the egg yolk, garlic clove, cayenne pepper, and lemon juice. Add the bread soaked in the fish broth and blend until smooth.
6. While blending, slowly pour in the olive oil to emulsify the sauce. Adjust the seasoning with salt and pepper.
7. To serve, arrange the hot sea pot in shallow dishes. Serve the rouille sauce on the side so everyone can portion according to their preferences.
Nutritional Information:
This dish is high in protein thanks to the seafood and low in calories. The vegetables add fiber, making it a balanced meal, ideal for a healthy diet.
Time: Preparation time: 20 minutes | Cooking time: 30 minutes
Enjoy your meal!