Bouillabaisse with Saffron & Rouille (Provençal Stew)

Ingredients (stew)

• 25 threads Raihan Saffron, bloomed in 1/4 cup warm fish stock
• 2 lb mixed firm white fish (snapper, monkfish, cod), cubed
• 1 lb shellfish (shrimp, mussels)
• 1 fennel bulb, sliced
• 1 leek, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 ripe tomatoes (or 1 can crushed)
• 4 cups fish stock
• 1 strip orange peel
• 1 sprig thyme
• 1 bay leaf
• 1/4 cup pernod (optional)
• 1/4 cup olive oil
• Salt and pepper

Ingredients (rouille)

• 1 small red bell pepper, roasted and peeled
• 2 garlic cloves
• 1 egg yolk
• 3/4 cup olive oil
• 5 threads saffron, bloomed
• Pinch of cayenne
• Salt
• Baguette slices, toasted

Instructions

1. Stew: Sauté fennel, leek, onion in olive oil 8 min. Add garlic. Stir.
2. Add tomatoes, fish stock, orange peel, thyme, bay, pernod. Simmer 25 min.
3. Stir in saffron bloom. Season with salt and pepper.
4. Add firm fish. Cook 5 min. Add shellfish. Cook 4 min until shells open.
5. Rouille: Whisk roasted pepper, garlic, yolk, cayenne in a bowl. Stream in olive oil while whisking until thick. Stir in saffron bloom. Salt.
6. Serve bouillabaisse in deep bowls. Toast bread, smear with rouille, float on top.