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1
In a large mixing bowl, combine fish, pastis, two pinches of saffron and 1/2 cup olive oil.
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2
Season lightly with salt and pepper, and mix well without breaking up fish.
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3
Cover, and refrigerate for at least three hours.
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4
In a large heavy-bottomed stockpot, combine fish stock and remaining saffron.
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5
Place over high heat, and bring to a rapid boil.
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6
Add potatoes, and cook for 7 minutes.
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7
Add largest, firmest pieces of fish from the bowl, and cook for 2 minutes.
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8
Add remaining pieces of fish, and continue to boil until potatoes are tender, about 10 more minutes.
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9
Season with salt, pepper and cayenne to taste.
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10
Prepare the rouille: Crush 2 to 3 cloves garlic, and use a mortar and pestle to mash with a pinch of cayenne pepper.
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11
Dunk hunk of bread into 2 to 3 tablespoons hot fish stock, squeeze out liquid, and add to mortar.
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12
Mash well.
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13
Take 2 to 3 slices potato from Bouillabaisse, and mash with pestle into a thick paste.
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14
Gradually add remaining olive oil, drop by drop, mashing mixture in a circular motion until thick and smooth.
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15
(If mixture breaks up, add a teaspoon or two of hot fish stock or a little more soup-soaked bread.)
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16
Season with salt and pepper to taste.
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17
To serve, remove fish and potatoes from soup, and arrange on a large serving platter.
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18
Ladle some soup over fish, and keep warm.
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19
Rub slices of bread with 2 cloves garlic, and place in a dish on the table along with bowl of rouille.
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20
Have diners dab croutons with rouille and place them in soup plates.
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21
Ladle soup over croutons, and place a serving of fish and potatoes into each plate.
