Bouillabaise

• 1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water
• 4 cloves garlic, crushed
• 1/2 pound snapper fillet, cut into 2-inch pieces
• 1/2 pound monkfish fillet, cut into 2-inch pieces
• 1/2 pound John Dory, cut into 2-inch pieces
• 1/2 pound sea bass fillet, cut into 2-inch pieces
• Olive oil
• 1 onion, cut into medium dice
• 1 leek, cut into thin rings
• 2 celery stalks, sliced
• 1 can Roma tomatoes
• 1 orange, zested
• Pinch fennel seeds
• 2 quarts rich fish fumet
• 2 tablespoons pastis
• Salt and pepper
• 1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt)
• 1 baguette, sliced and toasted
• Grated Gruyere
• 2 tablespoons chopped parsley

1. Place the saffron, garlic and fish into a mixing bowl.
2. Drizzle with a little olive oil and toss to coat.
3. Refrigerate for at least 1 hour.
4. Saute the onion, leek and celery in olive oil until tender.
5. Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes.
6. Add the fumet and pastis.
7. Bring to a boil and reduce to a simmer.
8. Add the fish and cook until just done.
9. Season with salt and pepper.
10. To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese.
11. Top with the fish soup.
12. Garnish with parsley.
13. To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth.
14. Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise.
15. Season, to taste, with salt.
16. *RAW EGG WARNING
17. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

saffron, garlic, fillet, fillet, bass fillet, olive oil, onion, celery stalks, tomatoes, orange, fennel seeds, rich fish, pastis, salt, rouille, baguette, gruyere, parsley

Taken from www.foodnetwork.com/recipes/bouillabaise-recipe.html (may not work)