Bouillabaise

Directions

1. 1
   Place the saffron, garlic and fish into a mixing bowl.
2. 2
   Drizzle with a little olive oil and toss to coat.
3. 3
   Refrigerate for at least 1 hour.
4. 4
   Saute the onion, leek and celery in olive oil until tender.
5. 5
   Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes.
6. 6
   Add the fumet and pastis.
7. 7
   Bring to a boil and reduce to a simmer.
8. 8
   Add the fish and cook until just done.
9. 9
   Season with salt and pepper.
10. 10
    To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese.
11. 11
    Top with the fish soup.
12. 12
    Garnish with parsley.
13. 13
    To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth.
14. 14
    Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise.
15. 15
    Season, to taste, with salt.
16. 16
    *RAW EGG WARNING
17. 17
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18. 18
    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.