Royal Bouillabaisse - The bouillabaisse is a traditional fish stew from the Mediterranean. Empty all the fish. Wash and rinse them. Cook the garnishing in olive oil in a rondeau. Mince the onions and leek. Add 3 garlic cloves and the celery. Sweat the whole for 7 minutes. Add the tomato concentrate. Cook for 4 minutes. Add the fresh tomatoes, the fish, and thyme, laurel, fennel, Cayenne, and fresh tarragon. Stir well the whole. Moisten with 1.1 gallons salted water... The soup being finished, add the saffron. Start cooking the fish. Cut the head from John Dory and put it in a fish fumet. Then, 7 minutes later, add the other fish: gurnard, scorpion fish, tub fish, etc. When the fish are almost cooked, add the devilfish. Count in total about 15 minutes cooking. Then, drain the fish. Serve accompanied with the soup, thecroutons rubbed in garlic, and the rusty sauce.