AIGO-SAU

I k fresh fish
6 potatoes
2 large tomatoes
1 medium onion
2 cloves of garlic, crushed
Salt and freshly ground pepper
1 bay leaf
Parsley stalks
Celery tops
¼ teaspoon ground fennel (can be omitted)
3 strips orange zest
1/3 cup olive oil (use less as desired)
1 small loaf of French bread

Rouille (see attached recipe)

Cut fish into serving pieces and arrange on the base of fish kettle or large shallow pan. Peel and slice potatoes, arrange over fish. Peel and chop onion, tomatoes and spread over the potatoes with garlic. Season to taste. Add bay leaf, parley stalks , celery tops , fennel and orange zest. Put oil over and enough water to cover. Lid and cook for about 20 minutes until fish and potatoes are cooked. Slice bread, toast lightly and rub each slice with garlic, place once slice in each of six bowls, pour fish and vegetables and broth and serve rouille separately or place rouille in bottom of soup bowl and ladle in generous serving of soup, fish and vegetables.
Serves 6

ROUILLE
2 cloves of garlic
2 small hot red chillies seeded and chopped
3 tablespoons soft breadcrumbs
3 tablespoon of oil
1 cup hot fish stock.

Pound garlic and chillies together. Blend crumbs and oil. Gradually stir in stock
Serve with hot poached, stemmed, grilled or baked fish.
Makes 1 1/4 cups