Bouillabaisse

• 1/2 cup dry white wine
• 1/4 teaspoon saffron
• 1/2 cup extra-virgin olive oil
• 1 1/2 cups chopped onions
• 1/2 cup chopped fennel, fronds reserved and chopped
• 2 tablespoons minced garlic
• 1 cup chopped, peeled and seeded tomatoes
• 1/4 cup Herbsaint, Pernod, Ricard, or other anise-flavored liqueur
• 1 pound small potatoes, peeled and sliced into rounds 1/8-inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 quarts fish stock
• 2 to 2 1/2 pounds mixed fresh fish fillets, such as monkfish, red snapper, mahi mahi, grouper, cubed
• Chopped parsley leaves, for garnish
• Rouille Croutons, recipe follows
• 4 cloves garlic
• 1 thin French bread baguette, sliced about 1/2-inch thick
• 2 large egg yolks
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1 cup extra-virgin olive oil
• 2 to 3 tablespoons bouillabaisse liquid, above, cooled completely

1. In a small pan, gently heat the wine.
2. Remove from the heat, add the saffron and let steep.
3. In a large pot, heat the oil over medium heat.
4. Add the onions, fennel and garlic and cook, stirring, until soft, about 6 minutes.
5. Add the tomatoes and cook, stirring, for 1 minute.
6. Add the Herbsaint, increase the heat, and cook for 1 minute.
7. Add the potatoes, salt, pepper, and chopped fennel fronds and stir well.
8. Add the stock and saffron mixture and bring to a boil.
9. Lower the heat and simmer until the potatoes are just tender but still firm, 5 to 6 minutes.
10. Add the fish according to size and firmness and simmer until just cooked through, 4 to 5 minutes.
11. Remove from the heat and adjust the seasoning, to taste.
12. To serve, ladle the soup into large soup bowls and garnish with chopped parsley.
13. Place 2 rouille croutons on each serving and serve.
14. Pass additional croutons and rouille in a bowl at the table, as desired.
15. Preheat the oven to 400 degrees F.
16. Smash 1 garlic clove with the back of a knife.
17. Chop the remaining 3 cloves.
18. Place the bread slices on a baking sheet and rub the top side of each with the smashed garlic.
19. Bake until light brown, about 8 minutes.
20. Remove from the oven and cool slightly.
21. In a food processor or blender, process the egg yolks for 10 seconds.
22. Add the chopped garlic, lemon juice, cayenne, and salt and process to blend.
23. With the machine running, in a steady stream add the oil and process until emulsified, thinning as necessary with the cooled bouillabaisse liquid.
24. Adjust the seasoning, to taste.
25. To serve, place a large dollop on each crouton and place in the soup.
26. Yield: about 8 (1 cup) servings

white wine, saffron, extravirgin olive oil, onions, fennel, garlic, tomatoes, herbsaint, potatoes, salt, freshly ground black pepper, fish stock, fish, parsley, rouille croutons, garlic, bread baguette, egg yolks, lemon juice, cayenne, salt, extravirgin olive oil, bouillabaisse liquid

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bouillabaisse-recipe2.html (may not work)