Instructions:

Ingredients

Broth:

4 T olive oil
4½ oz (125 g) fresh fennel, sliced
2 onions, sliced thin
1 tsp salt
1 T fresh tarragon, chopped
½ tsp black pepper
2 lb. Fish heads, bones and trimmings
1 28 ounce can whole tomatoes, roughly chopped
2 T tomato purée
1 pinch saffron threads
4 oz. dry white wine
1 quart water
2 T butter

Rouille:

3 egg yolks, lg. eggs
1/4 tsp Salt
1 pinch ground white pepper
½ lemon, juiced
Pinch saffron
Pinch cayenne pepper
6¾ fl oz (200 ml) olive oil
2 cloves garlic, crushed, about 1 T

Fish:

7 oz (200 g) bass
7 oz (200 g) pollock
7 oz (200 g) monkfish
4 oz. white shrimp
4 oz. Manila clams
4 oz squid
1 lb (450 g) mussels, scrubbed, beards removed

Garnish:
French Bread

Directions

Broth: Heat the olive oil in a large pan over medium heat. Add the fennel and cook for 3 to 4 minutes without it coloring, then add the onion, salt, tarragon and black pepper. Add the fish bones and offcuts and the tomatoes, then cover with water. Bring to a simmer, skimming off any residue that rises to the surface. Add the tomato purée and saffron and bring back to a simmer. Cook for about 1½ hours, or until it has reduced by about a third. Strain the broth, pressing down the contents of the strainer with a ladle to extract as much liquid as possible, then add the lemon juice and whisk in the butter. Check the seasoning, then cool and refrigerate until needed.

Rouille: Whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper. Slowly add the oil in a thin stream, whisking continuously, then stir in the garlic. Add a little warm water if it is too thick. Set aside until needed.

Fish: Bring the reserved broth up to a simmer, then add all the fish and seafood. Poach until just tender, adding the firmest first.

Plating

Remove seafood from broth and equally place in bowls. Ladle broth over fish; serve with rouille on the side and lots of warm French bread.