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Add all ingredients into a large stockpot and bring to a boil.
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Reduce the heat and simmer for 30 minutes.
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Strain, reserving the stock, and cool in an ice water bath.
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Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
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For the bouillabaisse:
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In another large, wide and shallow pan, over medium heat, add 2 tablespoons olive oil.
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When the oil is hot, add the onion and fennel, cook for 2 minutes.
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Deglaze with the Pernod, and add the tomatoes, fish stock, seaweed, hot Italian peppers, crushed red pepper and season with salt and pepper.
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Add the lobster meat and cook for 3 minutes, covering the pot with aluminum foil or lid.
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Then add the rest of the seafood and cook, covered for about 6 minutes until the clams and mussels have opened.
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For the rouille:
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In a food processor, combine the roasted red pepper, garlic, bread, egg yolk, Dijon, lemon juice and salt and pepper.
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While the food processor is still on, slowly drizzle in the olive oil.
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Serve the Bouillabaisse in bowls with the toasted bread and Rouille on the side.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
