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1
Shell the shrimp and put the shells in a stockpot.
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2
Put the shrimp in a mound on a large plate.
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3
Slice the squid and place in a mound next to the shrimp.
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4
Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot.
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5
Squeeze lemon juice onto the fish and set aside.
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6
Add the parsley to the stockpot with any fish heads and other bones.
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7
Add five cups water and simmer gently uncovered for 30 minutes.
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8
Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic.
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9
Add the tomatoes with the saffron and white wine.
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10
Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
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11
Meanwhile, make the rouille.
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12
Put the bread and mayonnaise into the bowl of a food processor.
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13
Add the mayonnaise, paprika and cayenne.
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14
Slowly add the oil and process until you have a thick puree.
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15
Season to taste and place in a small bowl.
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16
Drain the fish broth and reserve.
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17
Put the broth into a pot that you can carry to the table and add the leek tomato mixture.
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18
Simmer for five minutes.
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19
Just before serving add the fish to the broth.
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20
First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes.
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21
Bring to the table and serve the rouille separately.
