Ingredients:
600g white fish (such as monkfish or cod), trimmed and cut into chunks.
1 liter of fish stock, preferably homemade for a deeper flavor.
2 medium potatoes, peeled and cut into approximately 2cm cubes.
1 fennel bulb, thinly sliced, with a little of the stem for more flavor.
1 pinch of saffron, ideally in strands for an authentic flavor and color.
2 garlic cloves, peeled and crushed.
2 egg yolks, fresh and preferably at room temperature.
150ml good-quality extra virgin olive oil to enhance the flavor.
1 bouquet garni (thyme, bay leaf, parsley).
Salt and pepper to taste.
Garlic bread croutons, to serve. Preparation:
Continue the recipe on the next page / Cooking time.
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