For the rouille:
1 large garlic clove, crushed
1 egg yolk
1/2 red bell pepper, roasted, peeled, seeded (can be purchased in a jar from the supermarket)
1-2 tsp freshly squeezed lemon juice
1/4 tsp cayenne pepper (optional)
Small pinch of saffron threads
1 cup olive oil
Salt and pepper to taste
Baguette, sliced and toasted
Combine everything except the olive oil in a food processor. Pulse until smooth (if the processor bowl is too large, start there and then crush contents to a smooth puree in a pestle and mortar). Slowly drizzle in the olive oil, processing continuously (or in a bowl using a hand whisk is really easy, too). Mixture should thicken nicely like a mayonnaise. Season with salt and pepper. Can be made in advance and stored covered in the refrigerator. To serve simply spread VERY generously on the baguette toasts.
For the bouillabaisse:
3/4 lb cod fillet (or any other white fish), cut into 1" chunks
3 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, sliced
1/2 tsp saffron threads, crumbled
1/4 tsp fennel seeds
1-2 tsp dried red pepper flakes (depending on your spice temperament!)
1 can (15 floz) diced plum tomatoes with their juice
4 cups vegetable broth (you can use fish stock, but I don't like it too "fishy")
3/4 tsp salt
1/2 tsp herbes de provence or Italian seasoning
28 mussels (washed, de-bearded). Discard any which don't close when tapped
1/2 lb raw shrimp, peeled and deveined
In a dutch oven, heat 2 tbsp of olive oil. Cook onions and garlic until soft but not brown, about 5 mins. Add saffron, fennel seeds, red pepper flakes and cook for 1 minute. Add the tomatoes, stock and 1/4 tsp of salt. Bring to the boil, then simmer for 30 mins.
While the soup base is simmering, place the fish and shrimp in a bowl, add 1/2 tsp salt, the herbs and 1 tbsp of olive oil. Toss to coat.
When the base has finished simmering, taste and adjust seasoning with salt as necessary. Add the mussels and cook for 2 mins. Then add the fish and shrimp and cook for a further 5 mins, till shrimp is opaque and fish begins to flake. Discard any mussels that have not opened. Ladle into individual, warmed bowls and serve with the baguette toasts and rouille on top.
Serves 4 as a main course