Rouille

• 50 g/2 oz white bread, crusts removed
• About 175 ml/

Cut the bread into small pieces and soak in the soup until soft. Place the egg yolk, soaked bread, saffron and garlic in a blender and process until smooth, then gradually add the oil as if you were making mayonnaise. Season to taste with salt and pepper. If you think it is a little too thick, then add a little more fish soup. This is best made a few hours before required.