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For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil.
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Add the onions and celery.
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Season with salt and pepper.
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Saute for 3 minutes.
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Add the garlic and cook for 1 minute.
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Add the bay leaves, peppercorns, and thyme.
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Add the fish bones, water and wine.
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Bring the liquid to a boil and reduce to a simmer.
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Cook for 30 minutes.
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Remove from the heat and strain.
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For the Bouillabaisse: Place the stock on the heat and bring to a simmer.
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Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
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Season with salt and pepper.
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Add the fish and lobsters.
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Cook for 8 minutes.
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Add the shrimp, mussels, and clams.
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Cook for 6 minutes, or until the shells have opened.
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Discard any shells that do not open.
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Season with salt and pepper.
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For the Rouille: In a food processor, combine all the ingredients, except for the oil.
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Puree until smooth.
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With the machine running, slowly add the olive oil.
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Season the emulsion with salt and pepper.
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To assemble: Remove the seafood from the pan and place on a large platter.
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Pour the stock into a serving bowl.
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Serve the Rouille and crusty bread on the side of the Bouillabaisse.
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For individual servings, arrange the seafood in a shallow dish.
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Ladle the stock over the seafood.
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Drizzle the Rouille over the seafood and serve with the crusty bread.
