Heat a saucepan over medium heat. Sprinkle the shrimp and fish with salt and pepper. Add the olive oil to the pan, then add the shrimp, fish, mussels, fennel, leeks, garlic and shallots; cook, stirring, for 2 minutes.
Deglaze the pan with the white wine and cook it down just a bit. Add the stock and cook until the mussels just open. Swirl in the butter and add the tomatoes.
Pour the bouillabaisse into a bowl and garnish with parsley and toasts spread with Redneck Rouille.
Yield:about 1 1/2 quarts
Place the French bread into a food processor and blend until smooth. Add the peppers and corn, and pulse until smooth but not completely blended. Add the aioli and blend completely.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.