Yield: 8 portions

Ingredients:

Stock Ingredients:
4 pounds white flesh fish bones, cleaned, washed and cut into 2-inch cubes
1 teaspoon olive oil
1 Tablespoon saffron (threads or powder)
1 bulb fennel, cored, washed and cut into 1-inch cubes
2 large onions, peeled and cut into 1-inch cubes
5 spears celery, cleaned and cut into 1-inch cubes
1 tomato, cored and cut into 1-inch cubes
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 quart white wine
1 cup Pernod (anise liquor)
1 gallon water

Fresh Fish Ingredients:
1 pound sea bass, halibut or cod, cleaned and cut into 2- to 3-inch pieces
1 pound snapper, cleaned and cut into 2- to 3-inch pieces
8 ounces sea scallops
1 pound Atlantic black mussels, bearded and washed
(1) 1-½ pound Maine lobster, cooked 2/3 of the way and deshelled
(8) 16-20 prawns, peeled and deveined

Rouille Ingredients:
2 cups bouillabaisse stock
1 russet potato, peeled and medium diced
1 ounce olive oil
1 loaf French baguette bread, sliced and toasted

Method:

1. In a large soup pot, heat oil. Add saffron and fish bones and sweat until bright yellow and somewhat cooked. Add fennel, onions, celery and tomatoes and sweat for another 3 to 5 minutes or until vegetables are somewhat caramelized. Add bay leaf, thyme and tarragon and deglaze with white whine and Pernod. Bring liquid to a boil and then turn down to a simmer. Reduce the liquid by half the volume and then add water. Simmer slowly and reduce volume again by half. This process should take approximately one hour. Strain stock through a fine strainer. Stock should be heavily flavored and bright yellow in color. Set stock aside.
2. Boil rouille ingredients until potatoes are fully cooked and soft. All of the liquid should have absorbed into the potatoes. This is the key for the concentrated flavor. In a mixing bowl, whip potatoes until smooth. While whipping continuously, slowly drizzle in olive oil and make an emulsification. Season with cracked pepper. This is the identical process to making a mayonnaise. The only difference is that the potato is used as the base instead of egg yolks.
3. Add fresh fish to the stock and simmer slowly over a low heat until tender and soft. Spread rouille on baguette croutons. Serve and enjoy.

Nutritional Value Per Portion —
Calories: 560 Protein: 85.7g Carbohydrates: 17.5g Fat: 13.8g