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1
Heat stock in saucepan, add saffron and set aside.
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2
Lightly toast baguette slices and brush with 1 tablespoon oil.
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3
Turn on food processor, drop 4 cloves garlic in feed tube and let mince.
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4
Scrape down.
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5
Add egg and process briefly.
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6
With machine running, slowly pour in 1 cup olive oil.
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7
Mixture will thicken to a mayonnaise.
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8
Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette.
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9
Refrigerate.
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10
Reserve 1 tablespoon fennel fronds and mince.
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11
Trim and finely chop bulb.
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12
Heat remaining oil in a 3- to 4-quart casserole.
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13
Add chopped fennel bulb, leek, bell pepper and remaining garlic.
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14
Saute on low heat until soft.
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15
Add wine and Pernod.
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16
Simmer briefly.
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17
Strain fish stock and add.
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18
Season with salt and cayenne.
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19
Set aside until 10 minutes before serving.
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20
Bring broth to a simmer.
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21
Add scallops and cook until done, about 4 minutes.
-
22
On low heat, gradually whisk in reserved mayonnaise.
-
23
Heat to a gentle simmer but do not boil.
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24
Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds.
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25
Serve.
