Bouillabaisse With Rouille

1. 1

   Heat the oil in a large saucepan on medium heat. Cook the fennel and onion for 5-10 mins, until tender and lightly browned.

2. 2

   Add the stock, tomatoes and saffron and bring to a boil. Reduce heat to low and simmer for 10 mins. Transfer to a food processor and puree until almost smooth. Season to taste

3. 3

   Return the puree to a clean saucepan and bring to a boil. Reduce heat to low. Add the fish and mussels. Simmer gently, covered, for 5 mins, until fish is tender and mussels have opened.

4. 4

   Meanwhile, for the rouille, place the pepper, bread squeezed of excess water, garlic and chili pepper in a food processor and process until smooth, Add mayonnaise and process until just combined. Serve with bouillabaisse.

* Per serving · 4 servings · Values may vary.