French Bouillabaisse with Saffron and Rouille

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large fennel bulb, sliced
• 1 cup leek, sliced
• 1 cup tomatoes, diced
• 1 teaspoon saffron threads
• 1 cup dry white wine
• 4 cups fish stock
• 1 pound mixed fish fillets, cut into chunks
• 1 pound shellfish, cleaned
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

• 1 slice white bread, crusts removed
• 2 tablespoons fish stock
• 3 cloves garlic, crushed
• 1 teaspoon saffron threads
• 1 teaspoon cayenne pepper
• 1 cup olive oil
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, fennel, and leek, and sauté until softened, about 5 minutes.
2. 02
   Stir in the diced tomatoes and saffron threads. Cook for another 5 minutes until the tomatoes begin to break down.
3. 03
   Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
4. 04
   Add the fish stock and bring the mixture to a gentle boil.
5. 05
   Reduce the heat to a simmer, add the fish chunks and shellfish, and cook until the fish is cooked through and the shellfish have opened, about 10-15 minutes.
6. 06
   Season with salt and black pepper. Adjust seasoning to taste.
7. 07
   For the rouille, soak the bread in fish stock, then squeeze out excess liquid.
8. 08
   In a mortar and pestle, combine the soaked bread, garlic, saffron, cayenne pepper, and a pinch of salt. Gradually add olive oil while pounding to form a smooth paste.
9. 09
   Stir in lemon juice to the rouille and adjust seasoning if necessary.
10. 10
    Serve the bouillabaisse hot with a dollop of rouille on top or on the side.