Bouillabaise

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1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water

4 cloves garlic, crushed

1/2 pound snapper fillet, cut into 2-inch pieces

1/2 pound monkfish fillet, cut into 2-inch pieces

1/2 pound John Dory, cut into 2-inch pieces

1/2 pound sea bass fillet, cut into 2-inch pieces

Olive oil

1 onion, cut into medium dice

1 leek, cut into thin rings

2 celery stalks, sliced

1 can Roma tomatoes

1 orange, zested

Pinch fennel seeds

2 quarts rich fish fumet

2 tablespoons pastis

Salt and pepper

For the garnish:

1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt)

1 baguette, sliced and toasted

Grated Gruyere

2 tablespoons chopped parsley