-
1
Place the saffron, garlic and fish into a mixing bowl.
-
2
Drizzle with a little olive oil and toss to coat.
-
3
Refrigerate for at least 1 hour.
-
4
Saute the onion, leek and celery in olive oil until tender.
-
5
Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes.
-
6
Add the fumet and pastis.
-
7
Bring to a boil and reduce to a simmer.
-
8
Add the fish and cook until just done.
-
9
Season with salt and pepper.
-
10
To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese.
-
11
Top with the fish soup.
-
12
Garnish with parsley.
-
13
To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth.
-
14
Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise.
-
15
Season, to taste, with salt.
-
16
*RAW EGG WARNING
-
17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
-
18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
