Mediterranean Fish Stew (Bouillabaisse) Recipe

• 6 lb white fish, sea bass,
• 3 Tbsp. extra virgin extra virgin olive oil rind of 1 orange
• 1 clv garlic -- chopped
• 1 pch saffron threads
• 2 Tbsp. Pernod, or possibly other anise-flavored liqueur
• 1 sm fennel bulb -- chopped
• 1 lrg onion -- chopped
• 1/2 lb small new potatoes -- sliced
• 2 lb large raw shrimp -- peeled and deveined croutons -- to serve Stock:
• 3 lb fish heads, bones and trimmings
• 2 Tbsp. extra virgin olive oil
• 2 x leeks -- sliced
• 1 x onion -- halved and sliced
• 1 1/2 lb ripe tomatoes, cored and quartered
• 4 clv garlic -- sliced bouquet garni rind of 1 orange, removed with vegetable peeler
• 3 pch saffron threads Rouille:
• 2/3 c. soft white bread crumbs
• 2 clv garlic -- chopped
• 1/2 x red bell pepper, roasted
• 1 tsp tomato paste
• 1/2 c. extra virgin extra virgin olive oil

Directions