This is a classic bouillabaisse recipe that comes from Marseille France. Bouillabaisse is a Provencal seafood stew that is absolutely delicious and is one of the most popular French dishes.
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How to make Bouillabaisse the easiest way | Chef@Home Hacks
The use of boiled potato is very traditional and gives a rustic texture and great elasticity to the sauce (rouille). In fact the starch of the boiled potato acts as a natural emulsifier and will help during the process.
Alternatively you can prepare a simpler recipe without egg yolks. In that case the "rouille" (i.e. sauce) can be made with 2 cups mayonnaise 6 tablespoons Tabasco Garlic Pepper Sauce 1 tablespoon fresh lemon juice 2 cloves garlic and 1 teaspoon saffron.
Gui Alinat is an ACF Certified Executive Chef and the author of The Chef's Repertoire and Eat More Burn More™. Born raised and classically trained as a chef in France he has traveled extensively and worked in restaurants all over the world including the United Kingdom Spain France and nearly every country in Latin America. He settled in Florida in 1999 and has since catered over 3000 luxury private events and is part of the team behind CW's Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive clientele and media recognition his team has become a recognized beacon in the Tampa Bay culinary scene. Chef Gui has appeared on HSN and the Food Network and at conferences across the country. His culinary style can best be described as modern authentic cuisine with light influences from Provence and elsewhere. Rustic yet elegant his food is said to embody simplicity of flavor authentic ingredients and sharp presentation. He also focuses on healthy eating and a very natural way of cooking and eating. He lives in Dunedin Florida with his wife Carissa and their five children.
