1poundlean white fish such as cod, haddock, flounder, monkfish, black sea bass, blackfish
1poundfatty fish such as striped bass, mackerel, bluefish, swordfish, salmon
½poundscallops and/or squid
Optional seasonings, to taste
Salt and pepper
For the rouille:
Preheat broiler in the oven.
Remove the top of the pepper and slice into 4 pieces. Remove the seeds and fleshy parts.
Lay the pepper slices skin side up on a baking sheet and broil about 10-15 minutes, or until the skin is charred.
Remove and let cool for a few minutes. Peel off the skins.
Add pepper, garlic, egg yolk, and lemon juice to a food processor and blend well.
Gradually add olive oil in a slow and steady stream with blade running, until the mixture thickens like mayonnaise. Salt and pepper, to taste.
For the bouillabaisse:
Heat the olive oil in a large stock pot (at least 10 quarts) add onion, leeks, fennel bulb and fennel seeds and saute for about 5 minutes or until veggies are fragrant and translucent. Add the garlic in the last minute.
Add tomatoes and wine, stock and simmer several minutes until wine is slightly reduced.
Add stock, orange zest, saffron threads, thyme, rosemary, bay leaves and cayenne. Cover the pot, lower the heat to medium-low and simmer 15-20 minutes.
Add clams, cover and simmer 5-7 minutes or until shells open.
Add mussels, cover and simmer 3-5 minutes or until shells open.
Add fish, shrimp, and optional scallops and squid. Add more stock and/or water, if needed. Simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.
Ladle into individual bowls and add optional seasonings, to taste.