Real Bouillabaisse Recipe

Ingredients For Real Bouillabaisse Recipe

• For the broth
• 0.5 cup Extra virgin olive oil
• 1 Large yellow onion, diced
• 1 Large leek, washed of any grit and diced
• 1 Medium fennel bulb, cored and diced
• 5 Medium cloves garlic, crushed
• 0.5 teaspoon Whole fennel seeds
• 2 pinch Large saffron threads
• 1 One strip zest from orange
• NaN pinch Large pinch cayenne pepper or other red chili powder
• 2 sprig Thyme
• 2 tablespoon Tomato paste
• 6 Plum tomatoes, cored, seeded, and diced
• 2 pound Whole fish or fish bones and heads
• 2 cup Dry white wine
• 0.25 cup Pernod or pastis
• 2 quart Boiling water, or more as needed
• 2 sprig Fresh flat leaf parsley
• 1 Bay leaf
• Kosher or sea salt and freshly ground black pepper
• For the rouille
• 2 Medium cloves garlic
• 0.25 cup Crumbled stale bread or panko bread crumbs
• pinch Pinch saffron threads
• 1 Large egg yolk
• NaN Kosher or sea salt
• 0.5 cup Extra virgin olive oil
• To finish
• 3 pound Mixed whole and/or filleted fish
• 1 pound Mussels and/or crabs