Bouillabaisse At Castle Moffett Recipe

• 4 c. cubed country bread
• 1/2 c. dry white wine
• 2 tsp saffron threads soaked in
• 1 Tbsp. warm water
• 6 Tbsp. mayonnaise
• 4 x garlic cloves chopped
• 1/2 tsp warm pepper flakes
• 1/2 tsp salt
• 2/3 c. extra-virgin extra virgin olive oil
• 3 lb white fish (such as halibut, monkfish, grouper, cod)
• 2 x lobsters - (1 lb ea) cut into pcs
• 1 lb shrimp
• 6 ounce scallops
• 1 lb mussels
• 4 ounce calamari
• 1/2 tsp saffron - (to 1) soaked in
• 1/8 c. warm water
• 6 ounce leeks minced
• 6 ounce garlic finely minced
• 6 ounce onion minced
• 2 x carrots finely minced
• 2 x celery stalks finely minced
• 1 can diced tomatoes - (28 ounce) (add in 1/4 tspn baking soda if tomatoes are too tart)
• 1/2 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• 1 x bouquet garni (2 bay leaves, 1 tarragon sprig, 4 thyme sprigs, 2 whole cloves, and 6 peppercorns)
• 4 ounce extra virgin olive oil - (to 6) Salt to taste
• 3 quart fish stock
• 1/4 c. dry white wine
• 1 x lemon juice and zest
• 1 tsp orange zest
• 1/4 c. Pernod
• 1/4 c. finely-minced parsley

Directions