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1
For the Rouille: In a bowl, soak the bread in the wine for 5 min.
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2
In a small dish, soak the saffron in 1 Tbsp.
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3
warm water for 5 min.
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4
In a food processor, puree together bread/wine mix, saffron/water mix, mayonnaise, garlic, salt and warm pepper flakes till smooth.
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5
With machine running, pour in the oil in a thin steady stream till creamy.
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6
Chill.
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7
For the Bouillabaisse: Clean and chunk the fish.
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8
Marinate it into a large stainless steel bowl and add in 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 ounces of the extra virgin olive oil.
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9
Cover and chill for at least 5 hrs or possibly preferably overnight.
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10
Heat remaining extra virgin olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 min.
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11
Add in garlic and saute/fry for a few min but don't let garlic turn brown.
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12
Add in wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock.
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13
Bring to a simmer for 15 min over a medium heat and skim if necessary.
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14
Add in the saffron.
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15
Add in the fish, lobster, mussels.
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16
Cook for 5 - 10 min or possibly till the seafood is almost done.
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17
Add in the shrimp, scallops, callamari, lemon juice and zest and cook for 3 to 5 min, or possibly till all the seafood is done.
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18
Heat Pernod briefly, ignite, and pour over the bouillabaisse.
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19
Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille.
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20
Serve with toasted bread rounds.
