Neusiedler Eel in Bouillabaisse Stock and Rouille Baguette

Lightly fry shallots, garlic and fennel in olive oil. Add the tomatoes and fry them briefly, then extinguish with wine and Noilly Prat. Then add saffron, bay leaves and herbs, pour the fish stock and bring to a boil. Cut the eel into 4 cm slices, season with sea salt, pepper and coriander and fry in hot olive oil. Add the fish and the potato to the stock. Cover the pot and cook the fish at low temperature until tender. Just before the end, add the leek and cook for about 3 minutes.

For the rouille baguettes: prepare vinegar, egg yolk, mustard, salt and pepper with slow addition of olive oil to a mayo.

Add the saffron together with the chili from the mill, cooked diced potatoes, peppers and crushed garlic. Spread the well-stirred mixture (rouille) evenly on the toasted baguettes. Grate cheese over top just before serving.

Bring eel bouillabaisse to table in deep plates, garnish with fennel greens. Either bring the rouille baguette to the table separately or place it in the plate.

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