But Bouillabaisse is not an easy soup, and it is also not easy to serve. A mandatory element of the serving are croutons-dried white crackers, which are served on a separate dish (the more – the tastier!), which should be dipped in a specially prepared sauce "Rui". Instead of croutons, you can serve toasted pieces of baguette, on which you must first put the sauce.
Crackers are necessary to feel the taste of Bouillabaisse for real, as Provencal sailors felt it, sitting on the rocks, inhaling the smell of the sea and resting after the day's work.
Now prepare the sauce "Rui".
Four garlic cloves squeeze or finely chop, add pepper, 3 egg yolks, mix and add 2 tablespoons of olive oil.
That's all, rich and thick Bouillabaisse soup is ready. You can start your meal.