Bouillabaisse

• 1/4 cup olive oil
• 2 carrots, cut into julienne
• 1 bulb fresh fennel, cut into julienne
• 1 leek, cut into julienne
• 1 rib celery, cut into julienne
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 10 cloves garlic, peeled and chopped
• 1 strip dried orange peel
• 2 cups dry white wine
• 2 tablespoons tomato paste
• 1 quart fish stock or clam juice
• 6 pinches of saffron threads
• 8 small clams cleaned
• 1 pound fresh white fish of your choice, cut into 1-inch cubes
• 16 large shrimp peeled and veined
• 1 pound mussels cleaned
• 8 ounces calamari cleaned
• 16 large scallops
• 2 (6-ounce) lobster tails (cut into thirds)
• 2 ounces anise flavored liqueur, such as Pernod
• 1 pound ripe tomatoes, seeded and roughly chopped
• Garlic toast, as an accompaniment
• Rouille, as a garnish, recipe follows

Rouille:

• 2 egg yolks
• 2 teaspoons tomato paste
• 1 teaspoon anise-flavored liqueur, such as Pernod
• 4 cloves garlic, chopped
• 1 small dried chile pepper
• 1 pinch saffron
• 2 teaspoons olive oil