Bouillabaisse

Deselect All

6 pounds of non-oily assorted fresh fish such as snapper, sea bass, halibut, grouper and monkfish - have fishmonger fillet the fish, reserving the heads and bones

1/2 pound medium sized shrimp, whole - have fishmonger devein and shell

1 dozen mussels in the shells, debearded and scrubbed

2 dozen clams, scrubbed

Marinade:

1/2 cup virgin olive oil

1 1/2 cups dry white wine

2 tablespoons Pernod

2 fresh thyme sprigs, chopped

2 fresh chervil sprigs, chopped

3 garlic cloves, minced

1/2 teaspoon fennel seeds

1/4 teaspoon saffron threads

Stock/Fumet:

2 tablespoons olive oil

1 tablespoon butter

1 leek, split

1 onion, peeled and halved

1 garlic bulb, halved

1 fresh fennel bulb, roughly chopped

2 tablespoons Pernod

Bouquet garni:

1 small bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves, strips of orange peel, 1 teaspoon fennel seeds and 8 black peppercorns - secure in cheesecloth tied with string

2 cups cold water

2 cups dry white wine

3 1/2 cups canned chopped tomatoes

Reserved fish bones and heads

Pinch saffron threads

Pinch cayenne pepper

Broth:

1/4 cup virgin olive oil

1 onion, peeled and diced

2 garlic cloves, minced

1 tablespoon flat-leaf parsley, chopped

1/2 small orange, zested

Clams and mussels

1 tablespoon Pernod

1 cup dry white wine

1 fennel bulb, chopped

1 leek, split and chopped

2 tomatoes, peeled and diced

1 bay leaf

1/2 teaspoon saffron threads

Sea salt and freshly ground black pepper

Marinated fish and shrimp

Remaining fumet

1 tablespoon tomato paste

Fresh flat-leaf parsley and basil, for garnish

Rouille:

1 large tomato

1 red bell pepper

1 potato, peeled and boiled

1 cup mayonnaise

1/4 cup fumet

5 garlic cloves

Pinch each saffron and cayenne pepper

Sea Salt and freshly ground black pepper

Croutons:

18 baguette slices, each approximately 3/8-inch thick

1/2 cup virgin olive oil