And then there was the issue of making the rouille, which is essentially a mayo. I'm bad at this and without Rob to fix it, there wouldn't have been a rouille. Sigh. All in all, it did taste quite good. Especially with some crusty bread to sop up the sauces. And it's also good to know that Pernod is good for something in the kitchen.
Tip: The recipe says to halve the potatoes, but it may be more appropriate to slice them in half inch slices to expedite the cooking time.