Fish soup with rouille

Slice the garlic cloves. Ris the leaves of the thyme. Wash the leek and cut into rings. Cut the celery into bows. Heat 5 tbsp oil in a soup pot and fry the thyme and garlic for 1 min.

Add the celery and leeks and cook over low heat for 10 minutes. Stir regularly and make sure it does not color.

Add the tomato puree, saffron and broth. Bring to the boil and simmer for 10 minutes on low heat. Stir occasionally. Meanwhile cut the haddock fillet into pieces.

Remove the pan from the heat and puree with the hand blender. Put the pan on low heat, season with pepper and salt and add the seafood and haddock. Let it simmer for 10 minutes.

Meanwhile, split the eggs. Make the rouille (spicy mayonnaise): press the rest of the garlic over a bowl. Mix the egg yolks with a whisk 1 by 1 (you do not use the protein). Add the remainder of the oil while stirring with the whisk.

Stir in the rest of the tomato paste and the cayenne pepper. Season with pepper. Serve the rouille with the soup. Tasty with baguette and grated gruyère cheese.