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Export 7 ingredients for grocery delivery
Step 1
Immerse the monkfish (or sea bream) livers for 2 minutes in the broth of bouillabaisse or fish stock. Drain them and let them cool.
Step 2
Place the peppers and garlic in a mortar, then salt and crush them finely.
Step 3
Add the saffron and the warmed fish livers, and mash again.
Step 4
Add the lukewarm boiled potato, and mash again to bind everything together. Salt lightly.
Step 5
Gradually add olive oil and, using the pestle, whip the sauce, like aioli or mayonnaise, until smooth.
Step 6
Taste and adjust the seasoning if necessary.
Step 7
Set aside for 1 hour in the refrigerator before serving.
Step 8
Serve with, for example, bouillabaisse and croutons, or slices of toast.