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1
In a small pan, gently heat the wine.
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2
Remove from the heat, add the saffron and let steep.
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3
In a large pot, heat the oil over medium heat.
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4
Add the onions, fennel and garlic and cook, stirring, until soft, about 6 minutes.
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5
Add the tomatoes and cook, stirring, for 1 minute.
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6
Add the Herbsaint, increase the heat, and cook for 1 minute.
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7
Add the potatoes, salt, pepper, and chopped fennel fronds and stir well.
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8
Add the stock and saffron mixture and bring to a boil.
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9
Lower the heat and simmer until the potatoes are just tender but still firm, 5 to 6 minutes.
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10
Add the fish according to size and firmness and simmer until just cooked through, 4 to 5 minutes.
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11
Remove from the heat and adjust the seasoning, to taste.
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12
To serve, ladle the soup into large soup bowls and garnish with chopped parsley.
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13
Place 2 rouille croutons on each serving and serve.
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14
Pass additional croutons and rouille in a bowl at the table, as desired.
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15
Preheat the oven to 400 degrees F.
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16
Smash 1 garlic clove with the back of a knife.
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17
Chop the remaining 3 cloves.
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18
Place the bread slices on a baking sheet and rub the top side of each with the smashed garlic.
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19
Bake until light brown, about 8 minutes.
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20
Remove from the oven and cool slightly.
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21
In a food processor or blender, process the egg yolks for 10 seconds.
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22
Add the chopped garlic, lemon juice, cayenne, and salt and process to blend.
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23
With the machine running, in a steady stream add the oil and process until emulsified, thinning as necessary with the cooled bouillabaisse liquid.
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24
Adjust the seasoning, to taste.
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25
To serve, place a large dollop on each crouton and place in the soup.
