Bouillabaisse À L'Américaine Recipe

Ingredients For Bouillabaisse À L'Américaine Recipe

• 1 inch 1 baking potato, peeled and cut into
• pinch Pinch of saffron threads
• Kosher salt
• pinch Pinch of cayenne
• 6 Superfresh garlic cloves
• 2 Large Egg Yolks
• 1 cup Extra virgin olive oil
• 2 teaspoon Fennel seeds
• 2 teaspoon Whole coriander seeds
• 1 Bay leaf
• 4 sprig Thyme
• 1 Head of garlic, halved crosswise, or 6 large cloves, crushed
• 3 inch Three long strips of orange zest
• 2 pound Two whole black sea bass, cleaned and filleted, heads and bones reserved
• 4 pound One red snapper, cleaned and filleted, head and bones reserved
• 0.25 cup Extra virgin olive oil
• 2 Yellow onions, chopped
• 3 Celery ribs, chopped
• 1 Fennel bulb, trimmed and thinly sliced
• 1 part Leek, white and light green only, coarsely chopped
• 0.5 teaspoon Saffron Threads
• 0.25 teaspoon Cayenne or crushed red pepper, plus more for seasoning
• 0.25 cup Pastis
• 2 tablespoon Tomato paste
• 1 pound Large shrimp, shelled and deveined, shells reserved
• 1 pound Plum tomatoes, quartered
• 1 pound German butterball or small yukon gold potatoes, quartered
• Kosher salt and white pepper
• 1 pound Mussels, scrubbed and debearded