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1
Heat 1 tbsp olive oil over medium-high heat in a wide 2-qt saucepan. When it shimmers, add onion and fennel. Season with salt and pepper, and sweat 2-3 minutes. Add garlic and sweat another 2-3 minutes.
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2
Add the drained tomatoes and the wine. Raise heat to high and boil 2 minutes until wine begins to reduce.
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3
Add fish stock, saffron and bay leaf; bring back to the boil. Reduce heat to low and simmer, uncovered, 10 minutes. Adjust seasoning.
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4
Pick over mussels, discarding any which are already open. Add mussels and shrimp to broth and stir. Cook 3 minutes until shrimp are pink and mussels open (discard any which remain closed).
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5
Salt and pepper both sides of the sea bass. Coat the bottom of a large nonstick skillet with olive oil. Heat oil over medium-high heat until it shimmers. Add the fish and cook 3-4 minutes on each side, until golden.
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6
Arrange baguette slices on a cookie sheet and bake in a preheated 350u00b0F oven for 10 minutes until dry and golden; watch carefully to prevent overcooking.
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7
In a mini-food-processor, combine mayonnaise, garlic, lemon zest, lemon juice, roasted red peppers, salt and black pepper. Process until smooth.
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8
Using wide, shallow bowls, place 3 mussels and 3 rock shrimp in each bowl. Place a mound of vegetables in the center of the dish, and top with 1 piece of sea bass. Ladle broth around the fish and top with a fennel frond. Serve with rouille and toasts.
