Bouillabaisse With Rouille

• 1 tbsp olive oil
• 2 small fennel bulbs, thinly sliced
• 2 None onions, coarsely chopped
• 3 cups fish stock
• 2 cans (14 oz each) diced tomatoes
• Pinch None ground saffron
• 1 1/3 lbs white fish fillets, cut into bite-sized pieces
• 18 None mussels, scrubbed and bearded
• None None FOR THE ROUILLE
• 1 None red pepper, roasted, seeded, peeled and chopped
• 2 slices white bread, crusts discarded, soaked in 1/4 cup water
• 1 clove garlic, crushed
• 1 None small red chili pepper, finely chopped
• 1 cup mayonnaise

1. Heat the oil in a large saucepan on medium heat. Cook the fennel and onion for 5-10 mins, until tender and lightly browned.
2. Add the stock, tomatoes and saffron and bring to a boil. Reduce heat to low and simmer for 10 mins. Transfer to a food processor and puree until almost smooth. Season to taste
3. Return the puree to a clean saucepan and bring to a boil. Reduce heat to low. Add the fish and mussels. Simmer gently, covered, for 5 mins, until fish is tender and mussels have opened.
4. Meanwhile, for the rouille, place the pepper, bread squeezed of excess water, garlic and chili pepper in a food processor and process until smooth, Add mayonnaise and process until just combined. Serve with bouillabaisse.

olive oil, fennel bulbs, onions, fish stock, tomatoes, ground saffron, white fish, mussels, rouille, red pepper, white bread, clove garlic, red chili pepper, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/23402 (may not work)