Bouillabaisse

For the stew:

• 2 large onions, chopped
• 1/2 cup olive oil, divided
• 4 tomatoes, chopped
• 1 large bouquet garni (mine was parsley, bay and thyme)
• 4 cloves garlic, crushed
• 1 1/2 pound potatoes, cubed
• 12 pounds assorted fresh fish, cleaned and prepared
• Salt, to taste
• Ground black pepper, to taste
• Baguette, sliced and toasted

For the Sauce Rouille:

• 1 red chili, seeded and finely chopped
• 4 cloves garlic, crushed and chopped
• 1 cup mayonnaise
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar

1. Heat 1/4 cup of the oil in a large stockpot over a medium flame. Fry the onions until translucent, then add the tomatoes, bouqet garni, garlic and potatoes.
2. Season with salt and pepper to taste, then put the fish on top of the veggies and drizzle with olive oil. Let sit for 10 minutes.
3. Add enough water to cover the ingredients. Bring to a boil and let cook for 15 minutes. Meanwhile, make the sauce rouille. Crush the garlic with the chili peppers, then mix with the mayo. Add salt and pepper to taste, the stir in the tomato paste and red wine vinegar.
4. Toast the baguette slices and put them in the bottom of your soup bowls. Ladle the stew over the bread and serve with the sauce rouille on the side.