Bouillabaisse With Sauce Rouille Recipe

• 7 ounce fish, rascasse
• 7 ounce fish, red mullet
• 7 ounce fish, conger eel
• 7 ounce fish, John Dory
• 7 ounce prawn, or possibly lobster meat
• 10 ounce mussel, in the shell
• 6 Tbsp. minced shallot
• 2/3 c. sliced leek
• 3 Tbsp. crushed garlic
• 2/3 c. sliced fennel
• 1 sprg fresh thyme
• 4 x fresh sprigs parsley
• 2 x fresh bay leaf
• 1 ounce dry orange, peel
• 1/2 c. extra virgin olive oil
• 2 tsp saffron
• 1 1/4 c. spring water
• 1 c. fish stock
• 1 c. dry white wine
• 1/2 c. dry vermouth
• 3 lrg tomato, peeled, minced
• 6 slc baguette, croute Sauce Rouille
• 1 x boiled potato, peeled, crushed
• 1 x roasted red pepper
• 1 pch saffron
• 2 x cloves of garlic
• 1 x salt and pepper
• 2 c. extra virgin extra virgin olive oil

Directions