Ingredients:
- lb (450g) Firm white fish fillets (Monkfish, Hake, or Cod), cut into 2-inch chunks
- /2 lb (225g) Flaky white fish (Snapper or Sea Bass), cut into chunks
- lb (450g) Assorted shellfish (Mussels or Clams, scrubbed)
- large Shrimp or Prawns, peeled and deveined
- Tbsp Olive Oil
- large Yellow Onion, roughly chopped
- medium Leeks (white and light green parts only), washed and sliced
- Carrots, roughly chopped
- head Fennel bulb, roughly chopped
- cloves Garlic, smashed
- tsp Saffron threads
- Bay Leaf
- tsp Dried Thyme
- Pinch of Fennel Seeds
- /4 cup (60ml) Dry White Wine
- (14.5 oz / 411g) can Diced Tomatoes, undrained
- cups (1.4L) High-quality Fish or Seafood Stock
- Salt and freshly ground Black Pepper to taste
- large Egg Yolks (pasteurized)
- /2 cup (120ml) Extra Virgin Olive Oil
- cloves Garlic, minced very finely
- tsp Dijon Mustard
- Pinch of Saffron threads (soaked in 1 tsp hot water)
- /4 tsp Cayenne Pepper
- slice of day-old white bread, crusts removed and squeezed dry
- small Baguette, sliced into 1-inch thick pieces
- Olive Oil for brushing
Instructions:
- Sauté Aromatics: Heat 2 Tbsp olive oil in the stockpot. Sauté onion, leeks, carrots, and fennel until softened (about 10 minutes). Add smashed garlic, thyme, bay leaf, and fennel seeds. Cook for 2 minutes until fragrant.
- Deglaze & Bloom: Pour in white wine, scraping up any browned bits. Let reduce by half. Stir in diced tomatoes and the saffron threads.
- Simmer the Stock: Add the fish stock. Bring to a boil, then reduce heat immediately to a gentle simmer. Skim off any impurities. Simmer, partially covered, for 1 hour to reduce and infuse flavours.
- Strain and Adjust: Strain the broth meticulously through a fine-mesh sieve. Return the strained liquid to the clean pot. Taste and adjust salt/pepper.
- Emulsify Rouille: In a food processor, combine egg yolks, mustard, and minced garlic. Slowly drizzle in the 1/2 cup olive oil while blending constantly to form a thick emulsion.
- Finish Rouille: Stir in the soaked bread and the dissolved saffron/cayenne. Season with salt. Set aside.
- Toast Bread: Brush baguette slices lightly with olive oil and toast until golden brown and crisp.
- Poach Fish: Bring the strained broth back to a very gentle simmer. Season fish chunks lightly and gently slide the firmer fish into the broth. Poach for 5 minutes.
- Add Shellfish: Add shrimp/prawns and mussels/clams. Cover the pot. Cook for another 3-5 minutes until all shellfish have opened.
- Final Rest & Serve: Turn off the heat and allow the stew to rest, covered, for 5 minutes. Serve immediately in warm bowls with the toasted baguette slices topped with Rouille.