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Heat a large heavy stockpot and to it add the olive oil.
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Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones.
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Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
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4
Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan.
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5
Stir in the saffron, thyme, and basil.
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Add the fish stock or water, and let the mixture gently boil for 1 hour.
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Then puree it in a food processor or pass it through a food mill.
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Pass the puree through a medium strainer into a clean stockpot.
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Stir in the Pernod.
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Season the base, to taste, with salt, pepper and cayenne.
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The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
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Preheat the oven to 350 degrees F.
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Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
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Toast the croutons in the oven until golden, and then brush with rouille.
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Bring the soup to a boil.
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Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time.
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Cook each until done; then remove from the soup and keep warm.
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(The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
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Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates.
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Then arrange the fish and/or shellfish around each crouton.
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Ladle the hot soup over all.
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Serve immediately.
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Pass additional rouille in a separate serving bowl.
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2 pounds fish skeletons, cut into pieces*
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2 tablespoons vegetable or other flavorless oil
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1 small carrot, peeled and sliced
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1/2 onion, sliced
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1 small stalk celery, sliced
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2 cups dry white wine
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1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
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1 quart water, approximately
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*Cook's Note: Use the skeletons of saltwater fish such as sole, John Dory, turbot, halibut or other very fresh non-oily fish for stock.
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Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
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In a large saucepan, heat the oil.
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In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
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Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches.
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37
Add the bouquet garni and bring the liquid to a boil.
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Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
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Strain the stock into a clean saucepan.
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Bring it to a boil and reduce it over medium heat to 1 quart.
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Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks.
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After that time the flavor begins to fade.
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2 egg yolks*
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3 to 4 cloves garlic, finely minced
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1 tablespoon Dijon mustard
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1/4 teaspoon dried red chili flakes
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1 cup olive or almond oil
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1/4 teaspoon saffron
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3 to 4 tablespoons fish stock
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Lemon juice
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Salt
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Freshly ground pepper
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In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes.
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Whisk in the oil in a very slow steady stream until the sauce begins to emulsify.
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Add the remaining oil in a thin stream until all of it is incorporated.
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Add the saffron.
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Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs 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.
