Bouillabaisse

• FOR CROUTONS
• 12 to 16 (1/2-inch-thick) baguette slices
• 3 tablespoons extra-virgin olive oil
• 1 or 2 garlic clove, halved
• FOR SOUP
• 1 (1- to 1 1/4 -lb) live lobster, or store steamed.
• 1 -4 leeks white portions only chopped.
• 2 - 6 large flavorful tomatoes, peeled, seeded, and coarsely chopped
• 1 large onion, chopped coarse
• 4 garlic cloves, chopped
• 1/2 cup extra-virgin olive oil
• 1 lb small red potatoes cut in 1/4s.
• 1 fennel's fronds finely chopped. (sometimes called anise)
• 1 fennel bulb chopped
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon crumbled saffron threads soaked in 2 tsp. water for 5 + min.
• 1 1/2 tablespoons coarse sea salt careful in case broth is already salted!!
• 1/2 teaspoon black pepper
• 1/4 fennel seed
• 1 orange rind peeled or grated
• 9 cups white fish stock (taste what you buy before adding)*
• 1/2 cup +> to taste Pernod
• 1 cup dry white wine
• 3 pounds firm-fleshed white fish steaks(such as Halibut, cod, butterfish, hake or sword, not Blue), cut into 1 1/2" chunks
• 12 small hard-shelled clams like little necks, scrubbed
• 12 mussels, scrubbed and any beards removed
• 12 sea scallops trimmed & halved.
• 12 oysters shelled
• 24 extra large shrimp in shells, or cooked in fish broth then shelled, reserving liquid to add to the soup.
• Fresh Thyme
• Fresh Italian Parsley
• Fresh basil
• FOR THE ROUILLE
• 6 cloves garlic
• 1 egg yolk
• teaspoon salt
• dash of Tobasco
• 1 tsp dried oregano or 12 large basil leaves.
• 1 cup olive oil
• 1/3 cup red pimentos

1. Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Holding the lobster's body a folded dishtowel, twist off claws with knuckles from body, then crack claws with a mallet, chef's knife or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears or large chef's knife, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
2. Heat the oil in a large pot with a tight-fitting lid and saute the onion, garlic, leeks for 2 minutes. Add fennel, tomato, & potato. Saute 5 min. Add fish stock, Pernod, white wine, fennel frond, bay leaf, saffron, salt, pepper, fennel seed, thyme, parsley, basil and orange rind. Bring to a simmer for 10 min or until vegetables are cooked through.
3. Meanwhile, make the rouille by blending all the ingredients except the oil, in a food processor. When well blended, gradually add the oil in a thin stream with the processor on low until the rouille takes on the consistency of mayonnaise.
4. Spread Rouille on prepared croutons. Place 2 in each persons' empty serving bowl.
5. Add the clams and fish pieces to the simmering soup (exclude the scallops). Cover and cook 5 + minutes, or until the clams are opening.
6. Add the mussels and fish chunks to the soup. Cover and cook 5 minutes. Add the shrimp, cooked lobster including juice, and scallops to the soup. Cover and cook 3 - 5 min.
7. Remove and discard any shellfish that have not opened.
8. Taste and correct the seasonings, particularly the Pernod.
9. Ladle soup on to the croutons in each bowl. Select a balance of clams, mussels, and fish. Garnish with 1 or 2 tablespoons of Rouille and fresh herbs. Serve immediately with baguette and simple salad.

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Taken from www.epicurious.com/recipes/member/views/bouillabaisse-50131603 (may not work)