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1
For the Rouille: Combine all the ingredients in a food processor, except for the oil.
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2
Puree until smooth.
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3
With the machine running, slowly add the olive oil.
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4
Adjust the seasonings with salt and pepper, as needed.
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5
Set aside until ready to serve the bouillabaisse.
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6
(This will keep covered, in the refrigerator for up to 1 day.)
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7
For the Bouillabaisse: Heat the olive oil in a large stockpot over medium-high heat.
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8
Add the onions and celery.
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9
Season the vegetables lightly with salt and pepper.
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10
Saute for 3 minutes.
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11
Add the garlic and cook, stirring, for 1 minute.
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12
Add the bay leaves, peppercorns, and thyme.
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13
Add the fish bones, wine, and about 1 quart of water, or enough to cover the bones.
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14
Bring the liquid to a boil and reduce to a simmer.
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15
Cook for 30 minutes.
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16
Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock.
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17
Return the stock to a large, wide shallow pan with a lid and bring to a simmer.
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18
Add the saffron, leeks, tomatoes, orange zest, orange juice, fennel, garlic, and parsley.
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19
Season the stock with 1 teaspoon of salt and 1/2 teaspoon of pepper.
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20
Add the lobster and cook, covered, for 8 minutes.
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21
Add the fish, mussels, and clams and cook, covered, for 6 minutes.
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22
Add the shrimp and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened.
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23
Discard any shells that do not open.
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24
Adjust seasonings with salt and pepper, if needed.
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25
To assemble: Remove the seafood from the pan and place on a large platter.
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26
Pour the stock into a serving bowl.
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27
Serve the rouille and bread on the side of the bouillabaisse.
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28
For individual servings, arrange the seafood in shallow dishes.
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29
Ladle the stock over the seafood.
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30
Drizzle the rouille over the seafood and serve with the bread.
