La Bouillabaisse Marseillaise

• 8-9 lb/4 kg of the following (According to the market):
• 3 lb/1.5

Soften the onion garlic and tomatoes in olive oil. Add the rockfish, cleaned & scaled, & stir for about 15 minutes until a thick paste-like consistency is reached. Moisten with boiling water & let cook at least 1 hour. Add fennel, parsley, salt & pepper and reduce to a purée. Sieve this, pressing down well to extract all the juice. Return to the heat & add the raw potatoes,