Ingredients:

  • 1 large egg yolk
  • 1 clove garlic, minced
  • 1/4 teaspoon saffron threads
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, sliced
  • 2 fennel bulbs, cored and chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tomatoes, cored and chopped
  • 1 teaspoon fennel seeds, crushed
  • Pinch of saffron threads
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup Pernod
  • 8 cups fish stock
  • 1 pound firm white fish, such as cod or halibut, cut into 2-inch pieces
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound calamari, cleaned and cut into rings
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Crusty baguette slices, for serving

Instructions:

  1. Prepare the Rouille: Whisk together egg yolk, garlic, saffron, and lemon juice. Slowly drizzle in olive oil while whisking constantly to emulsify. Season with cayenne, salt, and pepper. Set aside.
  2. Sauté the Aromatics: Heat olive oil in a large stockpot. Add onion, leeks, and fennel; sauté until softened.
  3. Build the Base: Add garlic, bell pepper, tomatoes, fennel seeds, saffron, thyme, and bay leaf. Cook until fragrant.
  4. Deglaze and Simmer: Deglaze the pot with Pernod. Add fish stock and bring to a simmer. Season with salt and pepper.
  5. Add the Fish: Add the firm white fish and calamari. Cook until the fish is almost cooked through.
  6. Add the Shellfish: Add mussels and clams. Cover and cook until they open. Discard any that don't open.
  7. Add the Shrimp: Add shrimp and cook until pink and opaque.
  8. Adjust Seasoning: Taste and adjust seasoning as needed.
  9. Serve: Ladle the Bouillabaisse into bowls. Garnish with fresh parsley and serve with crusty baguette slices and a dollop of rouille.