The name come from "bouille"(to boil) and "baisse"(low) because it should cook at a low temperature.
This soup is born like a poor dish, made with the left over of the unsold fish, but become today a fancy and really expensive, but yet really good, dish.
It must be serve really hot with roasted slices of bread and Ruille sauce (i explain how to make it later).
Step 1: WHAT YOU NEED
-1 kg of mixed see food, clean and bouneless (squids, blue shark/cod/scorpion fish/mullet/conger ,cuttle fish, octopus, mussels, shrimps);
-1 cans of plain tomato sauce;
-half glass of dry wine;
-extra virgin olive oil;
-a pinch of saffron;
-half glass of olive oil;
-garlic (2 pieces);
-chili peppers powder;
Step 2: MAKE THE FRY
Step 3: ADD OCTOPUS AND SQUIDS
Step 4: PURE WHITE WINE
Step 5: ADD TOMATO SAUCE
Step 6: ADD THE OTHER FISHES
cook at low temperature for other 15/20 minutes.
one minute before is done add a pinch of saffron and adjust in salt.
Step 7: ADD SOME PARSELY AND COVER
Step 8: MAKE THE SAUCE
put the 2 yolks in a large cup (they should not be cold or they want whip up), add really slowly the half cup of oil,while beating them with the fork continuously, until it whip up.
Add the garlic cut really thin, the salt and the chili pepper powder, mix it.
Step 9: TOAST THE BREAD
Step 10: SERVE THE SOUP
Serve the soup with the rouille sauce and the slices of toasted bread (put a slice of bread in each dish and cover with soup)