French Bouillabaisse with Rouille Sauce

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large leek, sliced
• 1 cup fennel bulb, sliced
• 2 cups tomatoes, chopped
• 1 teaspoon saffron threads, crushed
• 1 teaspoon dried thyme
• 2 cups fish stock
• 1 cup dry white wine
• 1 pounds mixed fish fillets, cut into chunks
• 1 pound mussels, cleaned
• 1 pound shrimp, peeled and deveined

• 2 cloves garlic, minced
• 1 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, leek, and fennel, and sauté until soft, about 10 minutes.
2. 02
   Stir in the tomatoes, saffron, and thyme. Cook for another 5 minutes until the tomatoes start to break down.
3. 03
   Add the fish stock and white wine, bring to a boil, then reduce the heat and simmer for 20 minutes.
4. 04
   Add the fish fillets to the pot and cook for 5 minutes.
5. 05
   Add the mussels and shrimp, and cook until the mussels open and the shrimp turn pink, about 5-7 minutes.
6. 06
   To make the rouille sauce, combine garlic, cayenne pepper, mayonnaise, lemon juice, and olive oil in a bowl. Mix well until smooth.
7. 07
   Serve the bouillabaisse hot, with a dollop of rouille sauce on top and crusty bread on the side.