Bouillabaisse

Ingredients

• 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

Directions

Cut the cleaned fish fillets into medium sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour.

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

For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth.

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

For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper, Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings.

For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed.

For the Croutons: Preheat the oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside.

Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil.